FEATURE RECIPE
Watermelon salad with rose and mint syrup and watermelon ice

Watermelon salad with rose and mint syrup and watermelon ice

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

Serves 6



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


1 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.
2 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.
3 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.


RECIPE Emma Knowles PHOTOGRAPHY Chris Chen STYLING Emma Knowles


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