8 cups watermelon in 1" cubes
rind discarded
1 cup Simple Sugar Syrup
2 tablespoons fresh lemon juice
Directions: one line for each direction. When saved the lines will be numbered.
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.
This recipe yields 1 1/2 quarts to serve 12.
Nutritional Analysis Per 1/2-cup Serving: 80 calories, 21g carbohydrates, 1g protein, no fat, no cholesterol.
Comments: 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.
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 07-28-2002
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