Melon & rose granita

• ripe melon↗1

  such as Ogen, halved and deseeded

• caster sugar↗140g g
• rosewaterfew drops

  few drops

• rose↗few

  few

Step-by-step instructions

1. 1

   Scoop the flesh from the melon into a food processor. add the sugar and rose water, and blend to a purée. Pour in 600ml water then blend again until smooth.

2. 2

   Rub the mixture through a sieve into a large plastic container and freeze for about 3 hrs until partially frozen.

3. 3

   Remove from the freezer, beat with a fork, then freeze again, beating occasionally until icy and slushy. alternatively churn it in an ice cream machine. Spoon into glasses and decorate with rose petals, if you like.