Adapted from leitesculinaria.com
cup light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
cup freshly squeezed lime or lemon juice
fresh mint leaves
pounds watermelon, rind and seeds removed, cut into chunks
1. In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool. 2. In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon. 3. Add the slightly cooled syrup to the watermelon and mix well. Place in a 2-quart container, cover, and freeze for 3 to 4 hours. Flake the mixture with a fork. Scoop it up, place it in pretty bowls, and accept the oohs and aahs.