Watermelon with rosewater syrup

Combine the sugar, water and spices in a pot and bring to the boil. Simmer for a few minutes to allow the flavours to infuse then cool completely before adding the lime juice and rosewater.

To serve 

Cut watermelon into cubes or wedges, pour over the syrup and serve with ice-cream, labne or pannacotta.

This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store