1 large watermelon, peeled, deseeded and cut up into 1 inch cubes
1 tbsp lemon or lime juice
In a small saucepan over medium heat, add the ingredients for the simple syrup.
Use a whisk to blend and dissolve the sugar and collagen in the water.
When the mixture starts to boil, lower the heat to medium low and boil it for just a minute to make sure the syrup is smooth and dissolved.
Pour the syrup into a glass cup or bowl and allow it to cool. You can alternatively place the syrup in the fridge too if you’re rushed.
Once the syrup has cooled, toss it in a large bowl with the watermelon chunks.
The amount of syrup you add is completely optional and depends largely on how sweet your watermelon is, and on how sweet you want the sorbet to be. Remember that while the watermelon may taste sweet, as it freezes it will dilute a bit, so add more syrup than you may thing you need. Afterall ice creams and sorbets are a sweet treat!
Place the watermelon and syrup mixture in a Ziploc and freeze them straight in a single layer.
Once frozen, take out your food processor.
Work in batches because you need to make sure to get the perfect texture. This step is KEY in making the sorbet.
Add in the frozen watermelon filling the food processor to half its capacity (maximum) and then add a squirt of lemon juice, and process until smooth and creamy.