Blend 1kg of watermelon, sugar, and lemon juice in a food processor until smooth.
Strain the mixture through a sieve into an ice cream machine and churn until frozen.
Cut the remaining 200g of watermelon into thin wedges and set aside.
Preheat a deep fat fryer to 170°C.
Mix powdered milk, flour, baking powder, and bicarbonate of soda in a bowl.
Add butter and double cream to form a soft, sticky dough.
Roll the dough into small balls and fry for 2-3 minutes until golden.
Remove the balls with a slotted spoon and drain on kitchen paper.
Boil water, sugar, vodka, and rosewater in a pan, then simmer for 2 minutes.
Cover the fried jamun with half of the syrup and soak for 10 minutes.
Marinate the watermelon wedges and strawberries in the remaining syrup for 10 minutes.
Serve watermelon and strawberries topped with jamun, sorbet, and fresh mint.