Pour the yogurt into the food processor, add the sugar and peppermint oil.
Transfer the mixture into ice cream cups. Place in the freezer.
Mix the water and mint syrup. Pour into a metal container and place in the freezer for 30 to 45 minutes until it is completely frozen.
To serve, scrape the mint syrup with a fork to create a granité effect. With a tablespoon, carefully place it on the previous yogurt and serve immediately!