From the kitchen of Brian Barkwell
Discard rind & seeds from a 2 lb wedge of watermelon.
Purée in blender.
Add:
1/2 c sugar
2 Tbsp lime juice
pinch of salt
Pour into an 8″ glass baking dish.
Freeze for 1 hour, then stir.
Freeze solid.
When ready to serve, scrape with a fork into glasses.
Garnish with chopped mint.
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