Method

• 1.
  Place sugar and 400ml water in a pan and bring to the boil, stirring to dissolve the sugar. Simmer, without stirring, for 3 minutes, then set aside to cool. Transfer to the fridge to cool.
• 2.
  Blend the watermelon, rosewater and sugar syrup in a blender until smooth.
• 3.
  Churn in an ice cream machine following manufacturer's instructions. Alternatively, pour mixture into a shallow container and freeze until frozen at the edges. Beat with electric beaters, then refreeze. Repeat 2 or 3 times, then freeze until firm.
• 4.
  Allow to soften in the fridge for 10 minutes before serving.