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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 manufacturers 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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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 107.3mg||3 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 17.7g|
|Protein 0.6g||1 %|
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Calories per serving: 70
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