Adapted from Food.com with inspiration from Gourmet.com
1 cup sugar
1/2 cup water
2 tablespoons lime juice
3 cups watermelon
Cook sugar, water and lime juice together, stirring till sugar is dissolved. Chill.
Cut up watermelon and remove seeds. Puree in blender or food processor. Stir in chilled syrup.
Freeze in ice cream maker following manufacturers recommendation. Place into an airtight container and freeze.
Press into lime rinds and decorate with black poppy seeds to resemble mini watermelons. Or serve in bowls/cones.