Watermelon Ice

1. 1

   In a blender, puree the watermelon, raspberries, sugar, creme de cassis, and lemon juice in batches until smooth.

2. 2

   Strain through a fine sieve into a large metal baking pan, pressing down to extract as much juice as possible.

3. 3

   Freeze, stirring every 30 minutes with a fork to break up the forming ice crystals, until firm but not completely frozen, 2 to 3 hours.

4. 4

   To serve, scrape with a fork and spoon into footed coupe glasses.

5. 5

   Preheat a fryer to 350 degrees F. Thoroughly dry the mint leaves with paper towels.

6. 6

   Place the mint in the fryer and fry for 15 seconds, just to crisp up.

7. 7

   Remove and drain on a paper towel-lined plate.

8. 8

   Garnish with the mint and serve.

No additional tips available.