350g/12oz caster sugar
350ml/12fl oz water
pared zest of 4 limes, pith removed
900g/2lb watermelon flesh, cut into chunks with seeds removed
100ml/4fl oz of the lime sugar syrup
4 tbsp of grappa
juice of 2 limes
Place the watermelon flesh into a food processor.
Pour the sugar into a heavy-based pan with the water. Place over a very gentle heat and allow the sugar to dissolve, without boiling. Increase the heat and boil the syrup for 4-5 minutes or until it reaches 102C/215F, the short thread stage. Remove from the heat, allow to cool slightly, then pour the syrup over the lime zest.
For the watermelon and grappa lollies, add the grappa and 100ml/4fl oz sugar syrup to the watermelon and process for 1-2 minutes or until the watermelon has liquefied. Strain the watermelon juice through a sieve into a large jug then pour into ice lolly moulds.
Place the mango into a food processor with 100ml/4fl oz of the sugar syrup and process for 2 minutes or until smooth. Add the juice of two limes to each of the lolly mixtures, and stir to combine. Transfer the mango mixture into a jug and pour into ice lolly moulds. Place in the freezer for 4-6 hours or until the lollies are completely frozen.
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