1. Scoop out half a watermelon and blend, ensuring you have about 6-6.5 cups of watermelon puree.
2. Blend the rest of the ingredients together in a blender.  If your blender doesn’t hold this much volume, blend it in portions.  If foam forms from the blending process, scrape it off and discard (or sample it).
3. If you have extra time, refrigerate mixture for 4 hours prior to pouring into your ice cream maker.
4. Pour into your pre-frozen 2 quart ice cream maker, and let it run for about 30 minutes (or follow your ice cream maker’s directions).
5. Texture is best when served immediately.  Store extras in a sealed container in the freezer.  If stored in the freezer, sherbet will need to thaw for about 5 minutes prior to serving.

Note:  Ideally, you should refrigerate the blended mixture prior to putting it into the ice cream maker.  This adds time and hassle if you want to be quick!  If you have time, do it!  But if you don’t, it will still turn out great.