Watermelon is rich in fibre, fat-free and one of the best thirst-quenchers in summer

1. Watermelon sorbet
INGREDIENTS:
¡ 1 cup sugar
¡ 1/2 cup corn syrup
¡ 4 tbsp lemon juice
¡ 3 tbsp grenadine
¡ 3 fresh mint leaves
¡ 1 watermelon, de-seeded

In a saucepan, bring sugar, syrup, lemon juice, grenadine and mint leaves to a boil. Cut the watermelon cut into chunks. Puree half of the chopped watermelon. Strain through a mesh into a bowl. Repeat with remaining watermelon. Add cooled syrup mixture and mix well. Place sorbet into a plastic container and freeze for 3 to 4 hours.

2. Watermelon granita
INGREDIENTS:
¡ 9 cups seeded, cubed watermelon
¡ 1/3 cup fresh lime juice
¡ 1 cup mint, finely chopped,
¡ 1/3 cup sugar

Puree watermelon and strain out solids. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Spoon into parfait glasses or bowls. Top with a mint sprig.

3. Watermelon salad with mint
INGREDIENTS:
¡ 1 (5-pound) watermelon
¡ 1 sweet onion
¡ 1/4 cup red wine vinegar
¡ 1/2 cup extra-virgin olive oil
¡ Fresh mint - 2 tbsp
¡ Feta cheese - 4 ounces
¡ Mint sprigs - 6 whole

Cut the flesh from the melon and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Whisk in the olive oil and add the mint and seasonings. In a bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss. Garnish with mint sprigs.

4. Grilled watermelon and prawns
INGREDIENTS:
¡ Water - 2 cups, sugar - 1 cup
¡ Red bell peppers - 2, cored
¡ Jalapeno peppers - 2, chopped
¡ Garlic - 1 clove, crushed
¡ Cilantro sprigs - 3, chopped
¡ Prawns - 16 to 20, de-veined
¡ Olive oil- 1/4 cup
¡ Limes - 2, halved
¡ Cayenne pepper - 1/2 tsp
¡ Chilli powder - 2 tsp, salt - 2 tsp
¡ Black pepper - 1 tsp
¡ Watermelon - 1 small, diced
¡ Coconut - unsweetened
¡ Scallion - 1, sliced for garnish

In a saucepan add dissolve sugar in water. Pour 1 cup of the syrup into a bowl. To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer for 30 mins. or until marmalade-like. Then, toss prawns in a bowl with half of the olive oil, lime juice, cayenne, chilli powder, salt, and pepper. Place on a hot grill until cooked through. Set aside. Brush each side of the watermelon with the reserved sugar syrup and olive oil. Cook on the grill on both sides, about 2 minutes. Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.