4 ½ - 5 lb. Piece
½ cup sugar
2/3 cup water
4 oz. Egg Beaters, or egg substitute
2 tbs. Lemon juice
Remove watermelon pulp from rind and scrape
out seeds, saving as much juice as possible.
Cut watermelon into small chunks and place
in a blender or food processor. Process
until smooth. Strain through a coarse sieve
to remove any small white seeds. There should
be approximately 3 cups melon juice. Return
melon juice to blender. Combine sugar and
water in a small saucepan. Bring to a boil
and cook for 3 to 4 minutes until sugar
is completely dissolved. Remove from heat
and place saucepan in another bowl of cold
or ice water to cool mixture. Add to melon
juice along with remaining ingredients.
Process until smooth. Cover and chill in
the refrigerator until ready to freeze.
Blend for a few seconds before pouring into
the ice cream maker. Follow the manufacturer's
instructions for freezing.
Makes: about 1 quart