Raspberry, watermelon and lychee salad with rosewater syrup

Instructions

1. Combine the cranberry juice, cinnamon, cardamom and sugar in a small saucepan over high heat. Bring to boil, reduce heat to low and simmer, uncovered, for 5 minutes or until syrup thickens slightly. Cool. Stir in rosewater.
2. Arrange the watermelon, strawberries, raspberries and lychees on a serving platter. Drizzle the rosewater syrup over the fruit. Served sprinkled with mint leaves and hazelnuts