- 1/3 cup caster sugar
- 10 large mint leaves
- 250g strawberries, hulled, halved
- 125g fresh raspberries
- 400g watermelon, rind removed, cut into 2.5cm cubes
- Place sugar and 1/2 cup warm water in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Add 8 mint leaves. Increase heat to medium. Simmer, without stirring, for 8 minutes or until mixture thickens. Remove mint leaves and discard. Set mixture aside to cool.
- Finely shred remaining mint. Place strawberries, raspberries and watermelon in a large bowl. Toss to combine. Divide between bowls. Drizzle with sugar syrup. Sprinkle with shredded mint. Serve.