Method

• 1.
  Blitz the watermelon in a food processor until smooth, then strain through a fine sieve into a bowl. In a saucepan, combine sugar with 150ml water. Cook over medium heat, stirring until the sugar is dissolved.
• 2.
  Cool slightly, then combine with the pureed watermelon, vodka and lemon juice. Pour into a shallow container and freeze for 3-4 hours, stirring with a fork every 30-40 minutes to form small flakes.
• 3.
  Meanwhile, for the jelly, soak agar agar strands in cold water for at least 2 hours to soften, then drain. (If you’re using powdered agar agar, soak it in 450ml water, then add this liquid to the saucepan in the next step.) Add the agar agar, coconut milk, sugar and 450ml water to a saucepan and bring to the boil over high heat, stirring constantly. Reduce heat to medium, and simmer for 10 minutes, or until agar agar is dissolved. Strain through a fine sieve, then add a dash of rose essence, pour into flat trays (like large baking trays) and refrigerate for 2 hours to set. Cut into cubes.
• 4.
  Meanwhile, for the berry compote, combine the sugar and 1/2 cup (125ml) water in a saucepan. Place over medium heat, stir until the sugar dissolves, then bring to the boil. Place the berries in a heatproof bowl, then pour the boiling syrup over the berries and leave to cool. Stir in the rose essence, then chill.
• 5.
  To serve, spoon berry compote and then coconut jelly into cocktail glasses, and top with watermelon granita.