1.Combine the water and sugar in medium saucepan, stir over heat, without boiling, until sugar dissolves. Bring to a boil, simmer, uncovered, without stirring, 10 minutes, cool.
2.Stir juice and cream into sugar syrup, pour into 20cm x 30cm lamington pan, cover with foil, freeze until firm.
3.Remove mixture from pan, beat in medium bowl with electric mixer until smooth. Stir in mint. Return mixture to pan, cover, freeze until firm.