Watermelon Ice

Directions

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.