Make a syrup by dissolving the sugar in the water. Boil for three or four minutes and leave to cool.
Put the mint leaves into a liquidiser, add the syrup and whizz. Press the bright green juice very thoroughly through a nylon sieve. Add the juice of the lemons.
Freeze in a shallow metal tray until a thick slush has formed. Process again and fold in the whipped cream. Freeze again in a covered container for 3-4 hours.
Decorate with fresh sprigs of mint or angelica. For a special occasion, outline each serving with a trickle of Crème de Menthe.
© 1984 All rights reserved. Published by Jon Croft.