Gelo di anguria

Lately i've been cooking so many rich and/or heavy desserts, loaded with cream, or fried, or chocolate covered. So i went on a hunt for something of simple tastes, nice and refreshing. And this is as close as i got bar strawberry soup or fruit salads.

I'm going to have a stab at Italian here and guess that gelo di anguria means something along the lines of gel of watermelon. You could replace the watermelon with any other fruit really, though i think citrus juice would be too overpowering.

You can buy rosewater from a good delicatessen though a word of warning: go easy on it. It's potent stuff!!