Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds—easy to see and remove. Then proceed with the recipe.
ingredients: Add all to shopping list
8 cups cubed (1 inch) watermelon, seeds and rind discarded
1 cup simple sugar syrup
2 tablespoons fresh lemon juice
At a glance:
1 1/2 quarts
Puree the watermelon cubes in a food processor. Measure 4 cups of the puree and place in a bowl. Add the Simple Sugar Syrup and lemon juice and stir well. Freeze in an ice cream maker according to the manufacturer’s instructions.
Makes 11/2 quarts to serve 12. Per 1/2 cup: 80 calories, 21g carbohydrates, 1g protein, no fat, no cholesterol.