4 cups seeded watermelon, honeydew or cantaloupe chunks
1/2 cup granulated sugar
2 tablespoons lemon or lime juice

In food processor or blender, puree melon of choice. In small saucepan, heat 1 cup puree and sugar over medium heat, stirring, just until sugar dissolves.

Pour into shallow 8- or 9-inch square metal pan; stir in remaining puree and lemon juice. Freeze. Every 30 minutes, break up crystals with fork as they form at edges of pan; stir frozen parts toward center. Continue until entire mixture is a firm but not solid frozen mass, 3 to 4 hours. Scrape ice with fork to lighten texture. Scoop into paper cones with ice cream scoop.

Makes 3 cups, 8 servings.

Per serving: 74 calories, 0 protein, 18 g carbohydrate, 0 fat, 0 fiber, 0 cholesterol, 2 mg sodium