Watermelon salad with rose and mint syrup and watermelon ice

AT A GLANCE

  • Serves 6 people

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

  • 1 kg watermelon flesh
  • 130 gm caster sugar
  • ¼ cup (loosely packed) mint leaves
  • 2 tsp rosewater
01   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.
02   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.
03   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

FEATURED IN

Feb 2007

Feb 2007

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