This recipe is adapted from a recent Better Homes and Gardens article that I read.
It turned out pretty tasty and makes a fun, refreshing summer treat!
Seedless watermelon ( about 3 cups pureed) $.99 right now at the Asian market near us
Cranberry juice 1 cup $.22 (juice was $1.79 for 1 64oz. container)
Total: for 8 cups of sorbet = $1.21
Cut up and puree your watermelon to desired consistency and pour into 9×12 baking dish
Pour 1/2 cup of cranberry juice in and mix through
Freeze until completely frozen and let sit on the counter for 5 minutes
With a fork begin scraping the icy mixture until it starts to become slushy (you may need to let it sit a little longer and come back to it)
Add 1/2 cup cranberry juice and stir through
Spoon mixture into freezer safe dishes and put back in freezer
Serve when icy again and Enjoy!