Watermelon & Mint Sorbet

Combine sugar and 1 1/2 cups of water in a small saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and simmer for 5 minutes. Add mint and rosewater and remove from heat. Set aside to cool completely then strain, discarding mint leaves.

Meanwhile, remove rind from watermelon and roughly chop flesh. Process in a food processor until smooth. Strain into a jug and discard pulp. You should have about 750ml of watermelon juice.

When syrup is cool, add watermelon juice. Stir until well combined. Pour into shallow container or baking tin. Cover and freeze for about 4 hours or until edges are frozen.

Transfer to a food processer. Process quickly until smooth. Return to container and refreeze for 3-4 hours or overnight.

Transfer sorbet to food processor and process until pale and smooth. Store in the freezer until ready to serve. Serve with watermelon balls.