Watermelon & rose sorbet

This beautifully fragrant ice is so refreshing on a hot summer’s day. SERVES 8 PREP 45min, plus chilling and freezing COOK about 10min

• 225g (8oz) granulated sugar

• 900g (2lb) watermelon flesh, chopped and deseeded, plus wedges to serve

• ½tsp rose water

• Juice of 1 lemon

• 1 egg white, lightly beaten

• 1tbsp edible dried rose petals, optional

1 In a large saucepan, gently heat sugar and 500ml (1 pint) water, stirring until sugar dissolves. Set aside to cool, then chill for 20min.

2 Blend watermelon flesh, rose water and lemon juice in a food processor, in batches if necessary, or use a stick blender. Over a large bowl, use a

wooden spoon to press the pulp through a sieve. Break up any lumps in the pulp, then use a wire whisk to stir it into the watermelon juice along with the sugar syrup.

3 Pour mixture into a 1.4kg (3lb) loaf tin and freeze for 5hr until nearly frozen.

4 In a medium bowl, whisk the egg white to 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. Spoon into the loaf tin, smooth the surface, scatter with rose petals, if using, and freeze for 6hr or preferably overnight. To serve, allow to soften slightly and scoop into balls.

PER SERVING: CALS 150; FAT 0G; SAT FAT 0G; CARBS 36G