1/2 med. size watermelon
1/3 c. confectioners' sugar
1 tbsp. lemon juice
Fresh fruit in season, such as melons, berries, or kiwi

Scoop pulp from watermelon; remove all seeds. Cut watermelon into 1-inch cubes. Measure 6 cups of watermelon for sorbet; refrigerate excess watermelon. In food processor fitted with metal chopping blade or in blender (in 2 batches if needed), puree watermelon thoroughly, about 1 minute. Add sugar and lemon juice for mixture; puree 1 additional minute.

Pour into a 9 x 9 inch pan; cover with aluminum foil or plastic wrap. Place in freezer until mixture is frozen around edges and slushy in center, about 2 hours. Into a large, chilled bowl, spoon mixture; with an electric mixer or whisk, beat until uniformly smooth and fluffy. Return mixture to pan, cover and freeze until firm, about 2 hours.

To serve, remove from freezer and place in refrigerator about 10 minutes for easier scooping. Arrange on plates with fresh fruit. Makes 12 servings.