Ingredients:
* ¼ cup Water
* 1/3 cup Sugar
* 1 tbsp Lemon juice
* 1/3 cup light Corn syrup
* 4 cups Watermelon, cubed

Method:
1. Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
2. In a blender puree the watermelon (seeds and rind removed).
3. Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
4. Freeze until desired consistency is obtained.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.