Watermelon and Raspberry Salad with Rosewater Syrup

Syrup: Blend the watermelon in a food processor until smooth. Tip into a small saucepan with the sugar, water, rosewater and lime juice and bring to the boil, stirring to dissolve the sugar. If you are using red food colouring, add tiny drops from the tip of a skewer until you get the desired colour. Boil for 8-10 minutes until reduced and syrupy. Cool then chill well.

To assemble: Cut all the skin and white pith off the watermelon and slice into small triangles. Arrange on a large platter and scatter over the raspberries, pomegranate seeds and the Turkish delight. Spoon over a little syrup and serve the rest separately in a jug. Serve with a bowl of thick yoghurt if desired.