Watermelon and rosewater granita

Instructions

1. Place sugar and ½ cup (125ml) water in a small saucepan over low heat. Stir, without boiling, until sugar has dissolved. Increase heat to medium and bring to the boil for 5 minutes. Remove syrup from heat and set aside to cool. Cover and refrigerate until cold.
2. Process watermelon in a food processor until smooth. Strain into a shallow freezer-proof container. Discard any seeds or pulp. Stir syrup and rosewater into watermelon juice. Cover with plastic wrap and freeze overnight or until solid.
3. Using a fork, scrape frozen mixture into icy granules. Freeze for 1 hour or until firm. Spoon granita into serving glasses and serve topped with yoghurt and pistachios.