Watermelon & Rose Sorbet

Dried roses can be found in supermarket baking aisles.

SERVES 8 HANDS- ON TIME: 45 MINS, PLUS COOLING AND FREEZING COOKING TIME: ABOUT 10 MINS

225g granulated sugar 900g watermelon flesh, chopped and deseeded, plus wedges to serve ½tsp rose water Juice 1 lemon 1 egg white, lightly beaten 1tbsp dried rose petals (optional)

1 In a large saucepan, gently heat the sugar with 500ml water, stirring until the sugar dissolves to a clear syrup. Set aside to cool, then chill for 20 mins.

2 Blend the watermelon flesh, rose water and lemon juice in a food processor, in batches, if necessary, or use a stick blender. Use a wooden spoon to press the pulp through a sieve set over a large bowl to collect the juice. Break up any lumps in the pulp, then use a wire whisk to stir it into the watermelon juice along with the cooled sugar syrup.

3 Pour mixture into a 1.4kg loaf tin and freeze for 5 hrs until nearly frozen.

4 In a medium bowl, whisk the egg white to form stiff peaks. Break up the sorbet, put it into a food processor and blend it with the egg white into a smooth slush, in batches, if necessary.

5 Spoon into the loaf tin, smooth the surface, then scatter with rose petals and freeze for a further 6 hrs or overnight.

6 To serve, allow to soften slightly and then scoop into balls.

PER SERVING: 150cals, 0g fat (0g saturates), 36g carbs (36g total sugars), 1g protein, 0.2g fibre