1/3 cup sugar (equivalent Splenda sugar substitute may be used)
1/3 cup water
4 pounds seedless watermelon, cut into 1-inch cubes (about 5 cups)
2 Tablespoons fresh lime juice
Make a simple syrup by heating sugar and water over high heat, stirring until all the sugar has dissolved. Let cool.
Pour liquid into a 9 x 13-inch baking dish. Freeze, stirring and scraping with a fork every 30 minutes, until all of the liquid has frozen. This should take about 3 hours. May be stored in the freezer up to 5 days.
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