| In covered blender at low speed blend 1 cup of the watermelon chunks with powdered sugar, juice and salt until smooth; add remaining watermelon and blend until smooth. Pour into 9" x 9" baking pan; cover with foil or plastic wrap and 3 until partially frozen, about 2 hours. Spoon watermelon mixture into a large, chilled bowl. With mixer at high speed, beat until fluffy. Return mixture to baking pan and freeze until firm, about 1 1/2 hours. To serve: Remove from freezer and let stand for 10 minutes at room temperature for easier scooping.
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