Watermelon salad with rose and mint syrup and watermelon ice

1.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.

2.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.

3.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.