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Watermelon with rosewater, labne, mint and pomegranate molasses


Begin this recipe a day ahead to make the labne.

You'll need

250 gm thick plain yoghurt 1.75 kg watermelon (¼ large) 1/3 cup (loosely packed) mint leaves To taste: sumac 1 tbsp pomegranate molasses 2 tsp rosewater

Method

  • 01
  • For labne, spoon yoghurt into a muslin-lined sieve placed over a bowl to drain and refrigerate until thick and creamy (overnight).
  • 02
  • Slice watermelon into chunks (discard rind) and transfer to serving plates, add a dollop of labne, and scatter with mint and sumac. Stir pomegranate molasses and rosewater in a bowl to combine, drizzle over watermelon and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

We make a cocktail at Rumi that just might hit the spot: vodka, pomegranate and lime juice in a glass with a sugared rim

Featured in

Jan 2014

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