Watermelon Ice
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Ingredients
4 cups watermelon puree
1 1/2 cups sugar
3 cups water
1/2 cup lemon juice
Preparation
For watermelon puree, liquify in a blender enough watermelon (seeds and rind removed) to make 4 cups puree and strain into a bowl. Combine sugar and 1 cup water in a saucepan. Bring to a boil over low heat; wash down any undissolved sugar crystals clinging to the side of the pan with a brush dipped in cold water. Boil syrup, without stirring, for 3 minutes and allow to cool. Add remaining water, lemon juice and syrup to strained puree; chill. Transfer the mixture to an ice cream freezer and churn-freeze according to directions.
Yield: 2 quarts
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
