Melon & rose granita

1 . Stage

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 . Stage

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

3 . Stage

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.