Watermelon Sorbet

1 c Sugar
1 tb White creme de menthe or Campari; (optional)
3 c Ripe watermelon flesh

Place the sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in the creme de menthe, if using. Chill the syrup. Remove the seeds from the watermelon flesh. Place the flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine. Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container. Makes 1 quart.

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