You'll need to begin this recipe the day before.
Watermelon salad with rose and mint syrup and watermelon ice
Australian Gourmet Traveller summer dessert recipe for watermelon salad with rose and mint syrup and watermelon ice
- Serves 6
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Ingredients
- 1 kg watermelon flesh
- 130 gm caster sugar
- ¼ cup mint leaves (loosely packed)
- 2 tsp rosewater
Method
Main
- 1Coarsely 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.
- 2Combine 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.
- 3To 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.