1 1⁄2 Pound, seeded and skinned, flesh chopped (750 Gram)
1. Place sugar and water in a small saucepan over a low heat and cook, stirring constantly, for 4-5 minutes or until sugar dissolves. Bring mixture to the boil, then reduce heat and simmer for 4 minutes. Remove pan from heat and set aside to cool.
2. Place watermelon in a food processor or blender and process until smooth.
3. Stir watermelon puree and lime juice into sugar syrup, pour into a freezerproof container and freeze for 1 hour or until ice crystals start to form around the edge. Using a fork, stir to break up ice crystals. Freeze for 2 hours longer, then stir again. To serve, flake with a fork and pile into dessert glasses.