Watermelon Sorbet

Cut the watermelon into eighths, remove the seeds, scoop the flesh from the rind and cut into cubes.

Place the melon cubes in a bowl, sprinkle with sugar and let sit for about 10 minutes until juice is released.

Puree the melon together with the released juice in a blender until smooth.

Stir the rose water and a pinch of cinnamon into the melon purée.

Freeze the mixture in an ice cream machine or pour into a shallow metal bowl and freeze for about 4 hours, stirring thoroughly every 30–45 minutes.

Portion the watermelon sorbet and arrange with mint leaves and melon slices.