2/3 c Sugar
1/2 c Water
2/3 c Light corn syrup
2 tb Lemon juice
1/4 Large watermelon
In a medium saucepan, combine sugar, water and corn syrup. Stir over medium heat until mixture comes to a boil. Without stirring, simmer over low heat 5 minutes. Stir in lemon juice; cool to room temperature. Cut melon from rind, reserving only red fruit. Remove and discard seeds. Cut fruit into 1-inch cubes, making about 8 cups. Puree melon cubes about 2 cups at a time in blender or food processor fitted with metal blade. Stir into cooled syrup. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions. Makes about 2 quarts. Per Serving: 88 calories – 0 protein – 23 g. carb. ~ 0 fat – 0 chol – 11 mg. calcium.