Watermelon rosewater slushy

Enjoy a thousand-and-one Arabian nights with this petal-scented sparkler.

Ingredients:

600 g (3 cups) chopped watermelon

1 teaspoon rosewater

1 teaspoon lemon juice
500 ml (2 cups) lemonade

Method:

Blend the watermelon in a blender until smooth. Combine with the rosewater, lemon juice and lemonade then pour into a shallow metal tray. Cover with plastic wrap and freeze for 2 hours, or until just solid around the edges. Return to the blender and blend until thick and slushy. Make 4 large glasses.

Note: Watermelons are now available almost all year, but tend to be sweeter in the warmer months. Choose one that feels heavy for its size.