1 kg of watermelon (seedless)
1 cup sugar
1/2 cup water
2 egg whites
2 tablespoons lemon juice
1 kg of watermelon (seedless)
1 cup sugar
1/2 cup water
2 egg whites
2 tablespoons lemon juice
Chop the watermelon into chunks and blend in a blender. Reserve
Combine sugar and water in a small saucepan and bring to a boil (test by making a mark on the back of a spoon; if it sticks, it's ready)
Mix with lemon juice
Beat egg whites lightly and mix with the syrup and watermelon puree
Pour into an ice cream maker and chill in the freezer
When almost firm, remove from the freezer and beat well with a mixer or food processor
Return to the freezer until completely frozen
About 20 minutes before serving, beat again to achieve creamy consistency
Scoop and serve
