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Strawberry and watermelon sundae

Australian Gourmet Traveller recipe for strawberry and watermelon sundae.

By Rodney Dunn
  • Serves 6
  • 40 mins preparation
  • 45 mins cooking plus freezing, cooling, chilling
Strawberry and watermelon sundae
Strawberry and watermelon sundae

If you’re still saving for an ice-cream machine, this is the recipe for you – all you need to make this frozen dessert is a freezer. You’ll need to begin this recipe a day ahead.


  • 1 kg watermelon, seeded, sliced into thin bite-sized wedges
  • 750 gm strawberries (about 3 punnets), hulled, halved
  • 440 gm (2 cups) caster sugar
  • 1 tbsp each rosewater and ouzo
  • 2 tbsp pure icing sugar, sieved
Strawberry yoghurt parfait
  • 160 gm strawberries, hulled, halved
  • 340 ml pouring cream
  • 4 eggwhites
  • 200 gm caster sugar
  • 50 gm thick Greek-style yoghurt
Meringue kisses
  • 100 gm eggwhite (about 3 eggs)
  • 150 gm caster sugar


  • 1
    For strawberry yoghurt parfait, process strawberries in a food processor until smooth, pass through a sieve into a bowl and set aside. Whisk cream in an electric mixer until soft peaks form (2-3 minutes) and refrigerate until required. Whisk eggwhite and a pinch of salt in the clean bowl of electric mixer until soft peaks form (2-3 minutes), gradually add sugar and whisk until glossy (2-3 minutes). Fold into cream, then fold in strawberry purée and yoghurt. Spoon into a container, cover and freeze until firm (overnight). Makes about 1.2 litres.
  • 2
    For meringue kisses, preheat oven to 120C. Whisk eggwhite in an electric mixer until soft peaks form (1-2 minutes), gradually add sugar and whisk until glossy and firm peaks form (1-2 minutes). Transfer to a piping bag fitted with a 1cm plain nozzle and pipe 2cm-diameter rounds onto an oven tray lined with baking paper. Bake until just crisp but not coloured (30-40 minutes), turn off oven and cool in oven with door ajar. Meringue kisses will keep stored in an airtight container for a week.
  • 3
    Combine watermelon and two-thirds of the strawberries in a large bowl and set aside. Stir sugar and 500ml water in a saucepan over medium-high heat until sugar dissolves, add rosewater and ouzo, then pour over fruit. Cover and refrigerate until chilled (2-3 hours).
  • 4
    Purée icing sugar and remaining strawberries in a blender, strain through a fine sieve into a bowl and refrigerate until required.
  • 5
    Divide fruit among chilled glasses, top with scoops of parfait, drizzle with strawberry purée and serve with yoghurt and meringue kisses.


This recipe is from the February 2013 issue of .

  • Author: Rodney Dunn