Having confessed my love for watermelon before, I have to say that I am really enjoying exploring all the watermelon recipes being posted on the lovely blogs I follow. There are many I have book marked and look forward to try soon, like this watermelon feta and basil salad on Maris’s In good taste blog  and today’s recipe which was posted by Jessica from kitchenbelleicious

The combination of mint, lemon and watermelon was too good to miss and the idea of a mint syrup was new to me and posed so many possibilities for drinks and desserts that I HAD to try it.

I stuck to the recipe except for adding 1 and 1/2 tablespoons of rosewater because I loved the pairing of rosewater and watermelon in the watermelon pomegranate drink and I thought it would work here too.

Before we get to the recipe I would like to thank Shumaila of the novice house wife for being extremely kind. She passed the versatile blogger award to me, Shumaila thank you so much..I am honored.

5 cups of watermelon cubed

Juice of 1 lemon

1 cup soda

1/2 cup mint syrup

Mint Syrup:

1 cup of water

1 cup sugar

1 bunch of fresh mint

In a medium saucepan, combine sugar and water.

Boil for 5 minutes, without stirring. Remove from heat and pour over the mint, then gently crush the leaves with the back of your spoon.

Strain the syrup

Use 1/2 cup in the granita ans store the rest in the refrigerator.

Blend the watermelon  with the lemon juice, rosewater and mint syrup,  until very smooth.

Transfer the mixture to a shallow pan (make sure that the pan fits in your freezer) and freeze for 1  hour.

Remove from freezer and scrape with a fork.

Repeat this scraping procedure every hour or s0 until the consistency is “snowy” (at least 4 hours.)