Mix the water and sugar in medium saucepan.
Stir on flame, without boiling, until the sugar dissolves.
Bring to a boil and let it simmer without stirring for 10 minutes and then let it cool.
Stir in the lemon juice and cream into the sugar syrup.
Pour into a 20 cm X 30 cm oven dish , cover with foil and freeze until firm.
Remove mixture from pan, and mix in medium bowl with an electric mixer until smooth.
Stir in mint and return the mixture to pan, cover and freeze until firm.
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