2 large bunches mint, picked
250g glucose syrup plus 2 tablespoons extra
1kg watermelon, skin off, pips removed
70ml lemon juice
50ml lime juice

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1.Heat a small saucepan of water and have a bowl of iced water at the ready.
2.When the water is boiling, drop the mint in and leave for 30 seconds.
3.Quickly strain and place the mint into the iced water – this stops it from cooking any further and sets the vibrant green colour.
4.Take out of the water and squeeze gently.
5.Put the mint and 2 tablespoons glucose syrup in a blender and process until smooth and dark green. Set aside.
6.Place the watermelon in a blender and process until liquid.
7.Put into a pan and heat, then add the rest of the ingredients, except the mint syrup. Stir until the glucose syrup is dissolved.
8.Cool completely then place in an ice-cream churner and follow the manufacturer’s instructions to churn until frozen. It will be quite icy, but don’t worry – it’s a granita.
9.Remove from the churner and put in a freezer-proof container.
10.Generously spoon in the mint syrup and swirl around for contrast of colour. Place in the freezer.
11.Before serving, remove from the freezer and leave for 5 minutes to soften slightly.
12.After 5 minutes, take a fork and ruffle the surface to create icy shards. Serve immediately.

Recipes & food styling Laura Greenfield / Photography Amber-Jayne Bain

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