1

Place the sugar and ¾ cup (180ml) water in a small saucepan. Stir over low heat for 2 minutes or until the sugar has dissolved. Bring to the boil over high heat and boil for 4 minutes or until the syrup has thickened. Stir in the mint and set aside to cool and infuse. Strain and discard mint leaves.

2

Using a food processor, process the watermelon until smooth. Add the syrup and process for 5 seconds to combine. Pour into a 11cm x 21.5cm metal loaf tin. Cover and freeze for 1½ hours or until the mixture starts to freeze around the edges. Whisk to break up the ice crystals. Freeze overnight or until firm.

3

Using a food processor, process the watermelon mixture until smooth. Return to the loaf tin and freeze for 1 hour or until firm enough to serve. Spoon into glasses and decorate with extra mint leaves.