To make the lychee granita, heat 100g of the sparkling water with the sugar to dissolve. Add the purée, followed by the remaining sparkling water

Pass into a shallow tray and freeze. Once frozen, scrape with a fork and reserve in the freezer

To make the panna cotta, bring the sugar, vanilla, rosemary and half of the cream to the boil. Add the gelatine, stir to dissolve and pass into a container set over a bowl of ice to chill

Add the buttermilk, lemon juice and the remaining cream, pour into dariole moulds and transfer to the fridge for at least 2 hours to set

For the iced tea, bring the sugar and water to the boil, add the raspberries and transfer to a heatproof bowl. Add the lemon juice, cover with cling film and heat over a bain marie of simmering water for around 1 hour, until all the juice has come out of the raspberries

Transfer to a muslin bag set over a jug to catch the liquid that drips through. Once cool, add the rose essence and reserve in the fridge

To plate, loosen the panna cotta by gently running the moulds under warm water. Carefully tip onto the plates, place a rose petal on top and spoon some granita around the sides. Serve the tea on the side in a teapot filled with rose petals