Simmer the water and sugar together in a medium saucepan for five minutes.
Add the watermelon purée and cool. Place in a shallow metal baking
pan in the freezer for 20 minutes. Remove and stir from the outer edges
and return to the freezer. Repeat this step every fifteen minutes until
the consistency is icy and grainy -- approximately 6 more times!
*To make the watermelon purée,
cube the watermelon, removing seeds as you go. When you have about 3-4
cups of cubes, add to a blender or food processor and process until smooth.
Measure in measuring cup. Blend some more if you do not have 2 cups of
Other variations: Try the same technique with purées
of berries, peeled and seeded peaches, nectarines or apricots!