1 Using a citrus zester, remove strips of rind from lemon and limes. Reserve lemon and limes for juicing. Arrange zest in holes of one ice-cube tray. Fill with water and freeze overnight.

2 Place a mint leaf in each hole of second ice-cube tray. Fill with water and freeze overnight.

3 Place watermelon and juice in a blender. Blend until smooth. Pour mixture into third ice-cube tray and freeze overnight.

4 To make lemon syrup, place juice and sugar in a small saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Simmer for about 5 minutes, or until slightly thickened. Refrigerate mixture until cold.

5 Just before serving, place lemon syrup in a large jug. Add all of the ice-cubes and soda water. Stir to combine.

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