1/3 cup water
1/2 cup sugar
a 3-pound piece chilled watermelon
1 tablespoon fresh lemon juice
In a small saucepan
simmer water with sugar, stirring until sugar is dissolved. Transfer syrup
to a bowl set in a larger bowl of ice and cold water and stir syrup until
cold.
Discard rind from watermelon and
cut fruit into 1-inch chunks. In a blender purée watermelon, syrup, and
lemon juice and pour through a fine sieve into a 9-inch square metal baking
pan, pressing hard on solids. Freeze mixture, covered, until frozen, 6 to 8
hours, and up to 2 days. Just before serving, scrape watermelon ice with a
fork to lighten texture and break up ice crystals. Makes about 5 cups,
serving 6.