1/2 ripe watermelon or 1 large wedge, about 900 g (2 lb) total weight
2–3 tablespoons rosewater
1 tablespoon mint or lemon balm leaves, finely shredded, plus extra to decorate
icing sugar, for dusting
Remove the skin and seeds from the watermelon. Place the flesh on a plate to catch the juice and cut into bite-sized cubes. Tip the cubes into a shallow freezer-proof bowl and pour over the juice. Add the rosewater and the shredded mint or lemon balm and toss gently.
Chill in the freezer for at least 5 minutes. Just before serving, dust with icing sugar and decorate with extra mint or lemon balm leaves.