Watermelon and Rose Water Granita Dessert

• 600 g watermelon, flesh without rind or 600 g seeds
• 1 teaspoon rose water
• 100 g caster sugar
• 125 ml water

1. Combine the sugar with the water in a small pan and bring to the boil, stirring until the sugar has dissolved.
2. Remove from the heat and leave to cool.
3. Puree the watermelon flesh in a blender.
4. Combine the watermelon puree, rosewater and cooled sugar syrup and pour the mixtures into a plastic container and place in the freezer.
5. Leave for 30 - 60 minutes - depending on the strength of your freezer - until it starts to freeze around the edges.
6. Remove and stir well, breaking up the ice crystals, scraping the hard bits from the side.
7. Return to the freezer and repeat the process every 30 minutes, for three or four times.
8. The mixture will become increasingly thick and almost gluey with very fine crystals.
9. Rinse the rose petals to remove any trace of chemicals and gentrly pat dry.
10. Divide the granita between four small glasses or glass dishes, scatter with rose petals and a few reserved waterelon seeds and serve.

water, caster sugar, water

Taken from www.food.com/recipe/watermelon-and-rose-water-granita-dessert-271196 (may not work)