1 1/4 c. water
2 c. watermelon juice
1/2 c. non-fat dry milk
1 tbsp. and 1 tsp. lemon juice
1/2 c. sugar
2 egg whites, beaten stiff
Crushed watermelon (as desired)

Blend 1/2 cup water and sugar in heavy pan. Heat until sugar dissolves. Bring to boil and simmer 5 minutes. Meanwhile, place 3/4 cup water and lemon juice in mixing bowl. Sprinkle non-fat dry milk over surface, and beat until mixture is thick and fluffy.

Blend in watermelon juice and crushed watermelon; add syrup. Pour mixture into refrigerator tray and begin freezing. When partially frozen, remove from tray and beat with rotary beater. Fold in stiffly beaten egg whites. Return to freezer until frozen firmly. 12 servings.