Chef's Recipes

Watermelon with rosewater, labne, mint and pomegranate molasses

Australian Gourmet Traveller recipe for watermelon with rosewater, labne, mint and pomegranate molasses by Joseph Abboud from Rumi, Melbourne.

By Joseph Abboud
  • Serves 4 - 6
  • 15 mins preparation plus draining
Watermelon with rosewater, labne, mint and pomegranate molasses
Watermelon with rosewater, labne, mint and pomegranate molasses

Ingredients

  • 250 gm thick plain yoghurt
  • 1.75 kg watermelon (¼ large)
  • 1/3 cup mint leaves (loosely packed)
  • To taste: sumac
  • 1 tbsp pomegranate molasses
  • 2 tsp rosewater

Method

Main
  • 1
    For labne, spoon yoghurt into a muslin-lined sieve placed over a bowl to drain and refrigerate until thick and creamy (overnight).
  • 2
    Slice watermelon into chunks (discard rind) and transfer to serving plates, add a dollop of labne, and scatter with mint and sumac. Stir pomegranate molasses and rosewater in a bowl to combine, drizzle over watermelon and serve.

Notes

Drink Suggestion: We make a cocktail at Rumi that just might hit the spot: vodka, pomegranate and lime juice in a glass with a sugared rim Drink suggestion by Joseph Abboud