2 cups watermelon puree (about 3 cups cubed)
1 cup syrup (recipe follows)
Combine puree and syrup. Cover and chill until completely chilled, about 1 hour.
Pour into ice cream maker and freeze according to manufacturer's directions. Transfer sorbet to a large airtight container; place in freezer 2 hours or overnight before serving. To serve: Take out of freezer and let stand at room temperature for 10 minutes. Spoon out into bowls or glasses.