Chef Cal Stamenov of Bernardus Lodge created this recipe for a Kids' Chef Walk at our Carmel Valley Farm Stand. Using seedless watermelons is easiest, or get the kids to help seed the melon!
To make watermelon juice, purée chunks of melon in a blender or food processor until smooth.
Place all ingredients in a large bowl and whisk until the sugar dissolves. Transfer the mixture to a wide, shallow container. Cover with plastic wrap and freeze overnight.
To serve, scrape the surface with a fork to fluff the watermelon ice. Divide between shallow dishes and serve immediately.