Start with the preparation of the mint sugar syrup. Pour the water and sugar into a saucepan and place over medium heat. Cook it and stir occasionally without boil the liquid until the sugar has dissolved and the liquid has taken on a medium-dense consistency.
Turn off, remove from heat and pour the previously washed and dried mint leaves into the saucepan. Let cool.
Cut the watermelon pulp into cubes, remove all the seeds and place it in the glass of a blender. Add the lemon juice, the now cold mint sugar syrup and blend.
Divide the mixture into an ice lolly mold and place in the fridge for about an hour. After this time remove the mold from the freezer and place the popsicle sticks inside the molds. Put it back in the freezer and let it solidify for at least 5 hours.
When serving, pour the chilled Rocca dei Forti Riesling into glasses, complete with a watermelon and mint ice lolly and serve immediately.
FOR 5 PEOPLE
5 glasses of Riesling Rocca dei Forti
300 g of watermelon pulp (excluding peel and seeds)
50 g of granulated sugar
35 ml of water
5 leaves of fresh mint
1 tablespoon of lemon juice