Watermelon salad with rose and mint syrup and watermelon ice


You'll need to begin this recipe the day before.

You'll need

1 kg watermelon flesh 130 gm caster sugar ¼ cup (loosely packed) mint leaves 2 tsp rosewater

Method

  • 01
  • Coarsely chop half the watermelon and process in a food processor until smooth, then strain, discarding solids. Freeze overnight, then using a fork, scrape into crystals and freeze until required.
  • 02
  • Combine sugar and ¼ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and simmer for 2 minutes. Add mint and rosewater, remove from heat, cool completely and strain, discarding solids.
  • 03
  • To serve, using a melon baller, scoop remaining watermelon into balls and divide among serving bowls. Drizzle with rose and mint syrup, top with watermelon ice and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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