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
manufacturers directions. Makes about 2 quarts.
Per Serving: 88 calories – 0 protein – 23 g. carb. ~ 0 fat – 0 chol – 11
mg. calcium.