1/2 cup water
3/4 cup sugar
2 TBS honey
2 TBS lemon juice
4 pounds watermelon, seeded and cut into chunks (about 8 cups)

In a medium saucepan, bring water, sugar, and honey to a boil, stirring frequently until the sugar is dissolved. Remove from heat and let cool. Stir in lemon juice.

Place half of the watermelon and half of the cooled syrup in the container of an electric blender. Cover and puree until smooth. Pour into a cake or jelly roll pan. Repeat blending with remaining watermelon and syrup and add to the pan.

Freeze 2 hours, or until frozen 1 inch around the edges. Stir well with a fork to break up large pieces of ice. Cover and freeze 4 hours, or until completely frozen.

To Serve: Once frozen, let stand at room temperature for about 10 minutes to soften, then scrape with a large metal spoon, creating coarse pebbles of ice, and serve in chilled bowls or glasses. Yields: about 6 cups

Caramel Sauce

1/2 cup butter 1 cup brown sugar 1 cup heavy cream

Melt butter in heavy saucepan. Add sugar and stir over low heat until dissolved. Increase heat and boil for 3 minutes. Remove from heat and when bubbles subside, stir in cream. Makes 1-1/2 cups.