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1) In a heavy saucepan, cook and stir the sugar, water and corn syrup over medium/high heat until boiling. Remove from heat add in lime juice.
2) In a blender, puree half melon for 30 to 45 seconds. add 1/2 the syrup. Transfer to a flat 3 quart baking dish.
3) Cover and freeze mixture for 5 - 6 hours until almost firm. Stirring once. Using a fork, break mixture into chunks. Transfer to a large chilled bowl. Beat with electric mixer on medium speed until smooth and fluffy but not melted. Return to cold baking dish, spreading evenly. Cover and freeze for 6 to 8 hours, until firm.
Can change --- lemon juice for lime juice -- and then add strawberries/raspberries (3 1/2 cups)
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 202 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.2mg | 1 % | |
Potassium 14.8mg | 0 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 53.3g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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