I should be ashamed for calling this a recipe, but the result is so good I had to share it with you; not to mention that after almost five days of Carnival (and food, and booze) I was in desperate need of something fresh.
Watermelon salad with rose and mint syrup
from Australian Gourmet Traveller
500g watermelon flesh
2/3 cup (133g) caster sugar
¼ cup (loosely packed) mint leaves
2 teaspoons rosewater
Combine sugar and ¼ cup (60ml) water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and simmer for 2 minutes. Add mint and rosewater, remove from heat, cool completely and strain, discarding solids. Refrigerate for 30 minutes.
To serve, using a melon baller, scoop watermelon into balls and divide among serving bowls. Drizzle with rose and mint syrup and serve immediately.