1watermelon (about 6kg)1rockmelon (about 1.4kg)1honeydew melon (about 2kg)To serve:organic rose geranium leaves (see note), organic rose petals and sparkling moscato (optional)Rose geranium syrup150 gmcaster sugar2-3rose geranium leaves (see note)
For rose geranium syrup, bring sugar and 100ml water to the boil in a small saucepan over medium heat, remove from heat, add rose geranium, refrigerate overnight to infuse.
Trim a small section of rind from base of watermelon so melon sits level. Remove top third of watermelon with a knife (discard). Remove flesh with a melon baller and place balls in a large bowl, set aside. Cut balls from rockmelon and honeydew, and add to bowl.
Pour syrup over melon balls, toss to combine, place balls inside watermelon and refrigerate until well chilled (1-2 hours).
Scatter with rose geranium leaves and rose petals, pour over sparkling moscato and serve.
Note Rose geranium is available from select nurseries, you may need to order it. If unavailable, substitute rose geranium water or rosewater (available from select delicatessens and Middle Eastern grocers) to taste.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.