Watermelon Sorbet

Start by making this ginger syrup. Do it now.

Then take 1/2 cup of the spicy sweet gingery goodness, combine with 1/4 cup lime juice.

Puree three cups seedless watermelon. Combine with syrup and juice.

Put into ice cream maker and freeze for a good while. 15-20 minutes. Freeze in an airtight container, but not for more than six-eight hours. You want it to be just the right freezy mush. If you need to freeze or longer, I recommend adding white rum.

Garnish with mint and eat it all.