1/2 c. granulated sugar
1/2 c. water
20 fresh mints
6 c. peeled, seeded watermelon chunks, (from 4-5 lbs.)

In small saucepan over low heat, stir sugar, water and mint leaves until sugar dissolves. Increase heat to medium, stop stirring and bring mixture to a boil. Boil 3 minutes. Remove from heat; cool. Remove mint. Puree melon in blender or food processor (you should have 4 cups). Pour into bowl. Add sugar syrup and stir to mix. Pour into container of ice cream machine; freeze, following manufacturer's instructions, or still freeze.