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- 1/2 c. sugar
- 1/2 c. light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
- 1/4 c. freshly squeezed lime or lemon juice
- 3 fresh mint leaves
- 3 lbs. watermelon, rind and seeds removed, and cut into chunks
In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
Add the slightly cooled syrup to the watermelon and mix well. Place in a 2-quart container, cover, and freeze for 3 to 4 hours. Flake the mixture with a fork. Scoop it up, place in pretty bowls, and accept the oohs and aahs!