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Yield: 1 pint
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

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.

Courtesy of the Florida Department of Agriculture and Consumer Services


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