INGREDIENTS

INSTRUCTIONS

In a medium saucepan, combine sugar, water and corn syrup. Stir over
medium heat until mixture comes to a boil. Without stirring, simmer over
low heat 5 minutes. Stir in lemon juice; cool to room temperature. Cut
melon from rind, reserving only red fruit. Remove and discard seeds. Cut
fruit into 1-inch cubes, making about 8 cups. Puree melon cubes about 2
cups at a time in blender or food processor fitted with metal blade. Stir
into cooled syrup.
Pour into ice cream canister.  Freeze in ice cream maker according to
manufacturer's directions.  Makes about 2 quarts.
Per Serving:  88 calories - 0 protein - 23 g. carb. ~ 0 fat - 0 chol - 11
mg. calcium.

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