1 kgseedless watermelon flesh, coarsely chopped (about ½ a melon)40 gmpure icing sugar, or to tasteJuiceof 2 limes, or to tasteMint and ginger syrup165 gm(¾ cup) caster sugar1 tbspfinely grated ginger1 cup(firmly packed) mint leaves75 mlgreen ginger wine (see note)
Process watermelon and icing sugar in a food processor until smooth, strain through a coarse sieve into a shallow metal container. Add lime juice, stir to combine and freeze until firm (4 hours-overnight).
Meanwhile, for mint and ginger syrup, combine sugar and 165ml water in a saucepan and stir over medium-high heat until sugar dissolves. Add ginger and cook until ginger is translucent and mixture is syrupy (8-10 minutes), remove from heat. Place mint in a heatproof bowl, strain over syrup (reserve ginger) and cool. Stir in ginger wine and reserved ginger and set aside.
Scrape watermelon ice into crystals, serve in chilled bowls with mint and ginger syrup.
Note Green ginger wine, such as Stone's, is available from
select liquor stores.