Here’s a cool treat to enjoy!
2/3 cup sugar
1/2 cup water
2/3 cup light corn syrup
2 tablespoons lemon juice
1/4 of one large watermelon, seeded and cut into 1-inch cubes
• In a medium saucepan combine the sugar, water and corn syrup. Stir over medium heat until the mixture comes to a boil. Reduce the heat to low and simmer for five minutes without stirring. Stir in the lemon juice and let cool to room temperature.
• Puree the melon cubes — about two cups at a time — in a blender or food processor. Stir the pureed mixture into the cooled syrup.
• Pour mixture into an ice cream freezer and freeze according to manufacturer’s instructions.
Makes 2 quarts.