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.
Recipe information
Yield
Makes 1 1/2 quarts to serve 12
Ingredients
8 cups cubed (1 inch) watermelon, seeds and rind discarded
1 cup Simple Sugar Syrup
2 tablespoons fresh lemon juice
Preparation
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.
Nutrition Per Serving
Per 1/2 cup: 80 calories
21g carbohydrates
1g protein
no fat
no cholesterol.
#### Nutritional analysis provided by Self
