Yield: 12 Servings
|⅔ cup||Light corn syrup|
|2 tablespoons||Lemon juice|
|¼ \N||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.