Ingredients:

• 1 litre of fresh watermelon juice
• 400 g palm sugar, grated or chopped
• 50 g glucose

Method:

1. Combine 4 tablespoons of juice with palm sugar and glucose in a small saucepan and cook over low heat until sugar and glucose dissolves, about 1-2 minutes.
2. Cool the syrup and add to the rest of the juice and stir to combine.
3. Refrigerate until completely cold.
4. Freeze using an ice-cream machine according to manufacturer’s instructions or place in a container and freeze for 2 hours at a time, remove from freezer and mix with a fork then return to freezer for another 2 hours, continue until the right consistency.