Ingredients
Sugar ¼ cup
Water ¼ cup
Watermelon 4 cups (seedless)
Low fat yogurt 1 cup
Lemon juice 2 tsp
Cooking Method
Cook water and sugar in a saucepan until sugar dissolve. Then let it cool.
Puree watermelon in a food processor or blender until smooth.
Transfer to a bowl and whisk in cool sugar syrup, yogurt and lemon juice.
Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp.
Pour the juices into metal pan and freeze until solid, about 6 hours or overnight.
Remove from freezer to defrost slightly about 5 minutes. Break into small pieces; put in a food processor and process until smooth and creamy.
Serve immediately.
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