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4 lb Watermelon; peeled, chunked and Seeded To Yield About 4-5 Cups Flesh
3/4 c Sugar
1 c Water
3 tb Lemon juice
Place watermelon chunks in blender and blend briefly to coarse puree.
Measure sieved puree; it should have yielded 3 cups. Combine sugar and
water in a medium saucepan and bring to a boil. Lower heat and simmer 1
minute. Let cool completely and combine with watermelon puree and lemon
juice. Pour mixture in 8x12 metal pan and place in refrigerator. When
completely chilled, cover pan, move to freezer and freeze 30 minutes. Stir
mixture with fork, scraping down sides well to loosen ice crystals that
have formed. Freeze another 30 minutes and repeat scraping and stirring.
Repeat several times, or for a total of 2-3 hours, until mixture ice evenly
icy and crystalled throughout. Serve within 6-8 hours.
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