Watermelon & Rosehip Granita with Min Sherbet

Instructions

• Place watermelon onto a tray and freeze overnight.
• Place 1/3 cup of water and sugar into a small saucepan. Bring to the boil, simmer to dissolve the sugar, add the teabag and set aside to steep for five minutes. Remove the teabag and place in the refrigerator to chill.
• Place a medium, deep tray in the freezer.
• Place the rosehip syrup, lime juice and frozen watermelon into a high-speed blender and blitz to form a slurry.
• Pour into the chilled tray, return to the freezer and scrape the mixture with a fork every hour until fine crystals form (three to four times).
• For the sherbet, place mint and sugar into a food processor and pulse until the mint is finely chopped and the mixture is a vibrant green. Transfer to a small bowl and mix through the citric acid.
• Either serve individual bowls of granita, topped with sherbet, or serve as a shared dessert in the tray with a small bowl of sherbet. Garnish with mint leaves and wedges of lime.