4 cups cubed watermelon, seeds removed
1 tablespoon fresh lemon or lime juice
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 cup water
Fresh mint springs, optional
Place watermelon into a blender and puree. Add lemon juice and transfer to refrigerator to chill.
Into a heavy bottom pan add sugar and water and bring to a boil. Whisk until sugar is incorporated. Continue cooking until mixture coats the back of a wooden spoon. Allow to come to room temperature and then transfer to refrigerator to chill.
After chilled, mix simple syrup (approximately 3/4 cup) with pureed watermelon. Pour mixture through a sieve and into your ice cream maker. Churn according to manufacturer’s directions.
If not serving immediately, transfer to freezer appropriate container until ready to serve.
Garnish with fresh mint if desired.
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