- ¼ cup Water
- 1/3 cup Sugar
- 1 tbsp Lemon juice
- 1/3 cup light Corn syrup
- 4 cups Watermelon, cubed
- Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
- In a blender puree the watermelon (seeds and rind removed).
- Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
- Freeze until desired consistency is obtained.
Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.