Watermelon Sorbet [Using a food processor, no ice cream maker required]

Directions

1. Collect 4 cups of watermelon juice , this is how I did it: Place large colander in a large bowl. Cut melon in half and leave on table cut sides up. Use a big spoon to scoop out melon chunks and place in colander; do this to both halves. Use a knife and slash through the chunks in the colander and/or press gently with back of giant spoon. The bowl will probably have at least a cup of juice in it already!
2. Now take those chunks from the colander and pulse in a food processor until nearly pureed; you probably have to do this in batches. Pour the puree through a sieve and add to the juice the large bowl. Measure out 4 cups juice, reserve the remainder for other use, like sipping, yum.
3. Add simple syrup and lemon/lime juice.
4. In a small bowl whisk the egg white with about a half cup of the juice mixture until frothy; add back to the juice mixture.
5. Set aside 3/4 cup of the mixture and store in refrigerator. Pour remaining mixture into large flat pan - like a 9x13 pyrex baking pan - and place in freezer. When frozen solid take out and let it sit 5 or 10 minutes at room temperature, then start gouging with a spoon. The following might need to be done in batches.
6. Put chunks in food processor or blender. Take out that reserved 3/4 cup from the fridge and pour small quantity over chunks. Pulse a few times. If the mix is too solid let it sit a little while, maybe loosen up the chunks with a spoon. Add a little more liquid mix. Eventually you should be able to get the mix to start whirling.
7. HINT: [If doubling or tripling this recipe, place a large metal or ceramic (i.e. temperature conductive material, not plastic) bowl in the freezer before beginning the "gouging step." When the processing begins, you can dump the batches into the pre-chilled bowl so the mix doesn't melt.
8. Immediately our pureed mixture into a container with lid and allow to firm up in the freezer for about an hour or so.