560 gm(2 cups) thick natural yoghurt175 gm(½ cup) honey, or to taste700 gmpiece seedless watermelon, scooped into balls with a melon baller250 gm(about 2 punnets) raspberriesWatermelon and lime syrup220 gm(1 cup) caster sugar175 mldessert wine200 gmwatermelon flesh, coarsely chopped1vanilla bean, scraped seeds onlyJuiceof 1 lime, or to taste
For watermelon and lime syrup, combine sugar and dessert wine in a small saucepan and stir over medium-high heat until sugar dissolves. Add watermelon and vanilla seeds, bring to the boil and cook until syrupy (8-10 minutes), remove from heat and cool, strain, then stir in lime juice to taste.
Meanwhile, combine yoghurt and honey in a bowl and set aside.
Arrange watermelon and raspberries in bowls, drizzle with syrup and serve immediately with honey yoghurt.