WATERMELON, ROSE & LIME SUMMER SORBET

This takes a little time but it's worth it! When you're planning this recipe, allow about 8 hours from start to finish (the sorbet crystals need time to develop). Best to plan this recipe a day ahead.

• Combine sugar and 2 cups water in a saucepan and cook to dissolve, stirring over low heat for about 5 minutes. Refrigerate for 30 minutes or until cool.
• While waiting place watermelon, rosewater and lime juice in a blender and blend until smooth. Strain through a sieve, pressing with the back of a spoon to extract as much liquid as possible (you’ll need 3 cups watermelon juice). Combine watermelon juice and cooled sugar mixture.
• Pour into a 6 cup container and freeze for at least 2 hours or until almost set.
• Break up the sorbet and transfer to a food processor. Process until the sorbet is smooth and has a soft, icy texture. Return to container and freeze for at least 2 hours or until firm.
• Return sorbet to food processor with egg whites, zest, and Sel Magique then process until pale and smooth.
• Spoon sorbet into its presentation container (a narrow metal or glass bread pan works nicely) and smooth the surface with the back of a spoon, then scatter with dried rose petals. Freeze for at least 2 hours or until firm. Serve and enjoy!