Adapted from Christine Manfield's Raspberry Sorbet creation.

Ingredients: 

• 400g strawberries hulled
• 350g seedless watermelon
• 130g caster sugar
• 25 g lime juice
• 150g liquid glucose 

Method: 

Puree′ the strawberries and the cut watermelon.

Whisk the lime juice and caster sugar until the sugar is dissolved.

Melt the liquid glucose in a bowl over a bain-marie, then stir both sugar and glucose thoroughly through the puree′. Churn until firm in an ice-cream machine according to the manufacturer's instructions.

Rose Petal Ice Cream:

http://www.bhg.com/recipe/ice-cream/rose-petal-ice-cream/

Shortcuts:

Serve with freshly cut fruit salad of watermelon and strawberries sprinkled with rosewater and rose petals instead of making the rose petal ice cream.