Scoop it up! Peach and rosewater granita

• Place a little water and rose petals and mint leaves in a large, 12-inch diameter bowl (you can use salad leaves for something different).

• Place a second bowl, 8 inches in diameter, over the first bowl; place some tape over the second bowl to ensure that the tops of the two bowls are aligned.

• Top up the bowl with remaining water until the space between the two bowls is almost filled with water.

• Carefully transfer the bowl to the freezer and allow it to freeze overnight.

• Remove bowl from the freezer and remove tape from the bowls; allow to sit for 3-4 minutes and remove bowls from the ice.

• Keep ice bowl in the freezer until you are ready to serve your dessert.

• Place the peaches, sugar and water in a food processor and puree until smooth.

• Press the puree through a fine-meshed strainer and into a 13 x 9-inch baking dish.

• Stir the rosewater into the peach puree.

• Freeze until the puree is icy around the edges, about 1 hour.

• Using a large fork, stir the icy parts of the puree into the middle of the dish.

• Continue to freeze for about 2 1/2 hours or until the mixture is frozen, stirring the edges into the center every 30 minutes.

• Using a large fork, scrape the granita into flaky crystals. Cover and keep frozen.

• Spoon the granita into ice bowls over fresh berries and serve immediately.