Crush 3 cups of watermelon in the blender with ½ cup mint leaves and ½ cup sugar. Pour into paper muffin cups, freeze until just frozen, about an hour, then put the wooden stick into it. Freeze and take out when you are feeling the need to quench your thirst. This salsa is perfect with chicken or beef dishes that are a little spicy. 1 cup diced watermelon, ½ cup of sliced spring onion, ½ cup mint leaves slightly bruised with your fingers, 1Tbsp olive oil, a squeeze of lemon juice. Mix all ingredients well together and you are ready to go. Cut the watermelon into edible slices without pips ½ cup mint leaves, 1Tbsp lemon juice, 1 Tbsp olive oil, ½ cup nangae nuts, watercress, cracked pepper. Mix all the ingredients together carefully, so as not to break the watermelon. Serve with feta or goat’s cheese as an accompaniment to a good grilled steak, fish fillet or chicken breast.