1/2 cup water
3/4 cup granulated sugar
2 tablespoons honey
2 tablespoons fresh lemon juice
1/8 teaspoon red food color
8 cups seedless watermelon chunks
    (about a 6 pound watermelon)
1/2 cup chocolate chips (optional)

In a medium saucepan, bring the water, sugar, and honey to a boil over high heat, stirring until the sugar is dissolved. Remove from the heat and let cool.

Stir in the lemon juice and food color. Place half of the watermelon chunks and half of the cooled syrup in a blender jar and puree until smooth. Pour into a 9"x13" baking dish and repeat the process with the remaining watermelon and syrup, adding all the pureed mixture to the baking dish. Cover and freeze for 3 to 4 hours, or until frozen 1 inch around the edges.

Stir well to mix up the ice crystals. At this point, stir in the chocolate chips, if desired. Cover and freeze for 4 to 6 more hours, or until completely frozen.

Using an ice cream scoop, scrape the ice into mounds and serve.