Instructions: Blend watermelon, strawberries, water, corn syrup, honey and lemon juice in blender or food processor until smooth. Taste; add sugar by tablespoons if needed. Pour into 9" square baking pan. Freeze 2 hours or until firm. Cut into cubes. Place in processor. Whirl until smooth. Place in chilled airtight food storage container. Freeze up to 2 months.

Makes 3 1/2 cups

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