Step 1

Put the sugar, mint and 150ml of water in a pan and cook for 10 mins until thick and syrupy, and coats the back of a spoon. Set aside to cool and fish out the mint sprigs.

Step 2

Whizz the watermelon and lime juice in a food processor or blender until smooth. Strain through a fine mesh sieve to remove the pips. Stir in the sugar syrup, and transfer to a freezerproof container or ice cream machine following the manufacturer’s instructions.

Step 3

If you don’t have an ice cream machine, freeze for 1 hr, then whisk the mixture with a fork to break up any large ice crystals. Freeze again for 30 mins and repeat again, breaking up the mixture. Repeat this process until the sorbet is frozen but scoopable. Serve with more mint leaves, or serve in coupe glasses topped up with your favourite spirit, or sparkling wine.