5 pounds seedless watermelon, cut into small chunks
1/4 cup sugar
Grated peel of 1 lime
Pinch of salt
1/2 cup light corn syrup
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Let's Make It
Using a blender, puree the watermelon; you will need 4 cups of watermelon puree.
In a large saucepan, bring 1 cup puree, the sugar and the lime peel to a simmer over medium-low heat. Stir until sugar dissolves then season with salt. Pour in the remaining 3 cups of watermelon puree and then whisk in the corn syrup until incorporated.
Pour the watermelon mixture into a 9x13 inch metal pan and freeze until firm (about 4 hours).
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.