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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

By Emma Knowles
  • Serves 6
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.

Ingredients

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

Method

Main
  • 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.
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  • Author: Emma Knowles