Watermelon Ice

1. 1

   In a small saucepan simmer water with sugar, stirring until sugar is dissolved.

2. 2

   Transfer syrup to a bowl set in a larger bowl of ice and cold water and stir syrup until cold.

3. 3

   Discard rind from watermelon and cut fruit into 1-inch chunks.

4. 4

   In a blender puree watermelon, syrup, and lemon juice and pour through a fine sieve into a 9-inch square metal baking pan, pressing hard on solids.

5. 5

   Freeze mixture, covered, until frozen, 6 to 8 hours, and up to 2 days.

6. 6

   Just before serving, scrape watermelon ice with a fork to lighten texture and break up ice crystals.

No additional tips available.