Categories: Desserts 
      Yield: 12 servings 
  
    2/3 c  Sugar 
    1/2 c  Water 
    2/3 c  Light corn syrup 
      2 tb Lemon juice 
    1/4    Large watermelon 
  
    In a medium saucepan, combine sugar, water and corn syrup. Stir over 
  medium heat until mixture comes to a boil. Without stirring, simmer over 
  low heat 5 minutes. Stir in lemon juice; cool to room temperature. Cut 
  melon from rind, reserving only red fruit. Remove and discard seeds. Cut 
  fruit into 1-inch cubes, making about 8 cups. Puree melon cubes about 2 
  cups at a time in blender or food processor fitted with metal blade. Stir 
  into cooled syrup. 
   Pour into ice cream canister.  Freeze in ice cream maker according to 
  manufacturer's directions.  Makes about 2 quarts. 
    Per Serving:  88 calories - 0 protein - 23 g. carb. ~ 0 fat - 0 chol - 11 
  mg. calcium.