2 qts. (9 lbs.) watermelon, cubed and seeded
1/2 cup sugar
1/2 cup water
1/2 cup light corn syrup
2 Tbsp. lemon juice
Method: Combine sugar, syrup and water; cook and stir over medium heat until it boils. Cool to room temperature. Puree watermelon cubes in blender; stir in cooled syrup. Freeze in ice cream maker according to manufacturer's directions.
