1 kgwatermelon flesh130 gmcaster sugar¼ cup (loosely packed) mint leaves2 tsprosewater
Coarsely chop half the watermelon and process in a food processor until smooth, then strain, discarding solids. Freeze overnight, then using a fork, scrape into crystals and freeze until required.
Combine sugar and ¼ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and simmer for 2 minutes. Add mint and rosewater, remove from heat, cool completely and strain, discarding solids.
To serve, using a melon baller, scoop remaining watermelon into balls and divide among serving bowls. Drizzle with rose and mint syrup, top with watermelon ice
and serve immediately.