Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Philippa Sibley: Melon balls with rose geranium leaves


You'll need

1 watermelon (about 6kg) 1 rockmelon (about 1.4kg) 1 honeydew melon (about 2kg) To serve: organic rose geranium leaves (see note), organic rose petals and sparkling moscato (optional)   Rose geranium syrup 150 gm caster sugar 2-3 rose geranium leaves (see note)

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Pour syrup over melon balls, toss to combine, place balls inside watermelon and refrigerate until well chilled (1-2 hours).
  • 04
  • 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.

At A Glance

  • Serves 16 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 16 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×