Watermelon-raspberry raspado

Cut a small watermelon in half; cut the half into quarters, cut the flesh from the rind and cut it into large pieces.

In the blender jar, combine the raspberries, pomegranate juice, watermelon (crushed down), sugar, a squeeze of lime juice and the mint leaves.

Blend to a smooth puree.

Pour into a 13 by 9 baking dish and freeze; after about 45 minutes stir it around, when it should look slushy.

Return to the freezer and stir and scrape every 15 minutes or so until it looks like coarse snow, about two hours total freezing time.