This recipe works well too with Cranshaw and Persian melons.
- Yield: Makes 1 quart
Source: Martha Stewart Living, July/August 1991
- 1 quart watermelon meat, seeded and cut into 1-inch cubes
- 2 tablespoons freshly squeezed lime juice
- 6 tablespoons sugar (use less if melon is very sweet)
- 3 tablespoons light corn syrup
In a nonreactive bowl, combine the watermelon, lime juice, and 3 tablespoons sugar. Let sit for 1 hour to draw out juices.
Drain off the accumulated juice and combine it with the remaining 3 tablespoons sugar in a small saucepan. Heat over a low flame until sugar is dissolved; do not boil. Let cool, then puree the sugar syrup, watermelon meat, and any additional accumulated juice in a food processor. Transfer to a bowl and add the corn syrup, stirring so that it doesn't accumulate at the bottom of the bowl. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.