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.

Ingredients

　　8 cups cubed (1 inch) watermelon, seeds and rind discarded

　　1 cup Simple Sugar Syrup

　　2 tablespoons fresh lemon juice

　　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

　　21g carbohydrates

　　1g protein

　　no fat

　　no cholesterol.

　　#### Nutritional analysis provided by Self