This is a refreshing dessert that is richer than a sorbet, but lighter and healthier than an ice cream. Reducing some of the watermelon puree allows you to concentrate the watermelon flavor and means you don't have to use much additional sweetener. Maple syrup as a sweetener imparts a nice depth of flavor, but any sweetener, from sugar to agave, will work. If you are up for experimenting, you can feel free to swap out the half and half and use heavy cream (for a creamier product) or Greek yogurt (for a lower-fat one) instead.

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