Saturday, July 9, 2011

The Perfect Summer Treat - Watermelon Salad w/ Rosewater Syrup

Well, we knew it was going to happen to us sooner or later: summer has arrived in Los Angeles! What we Angelenos love more than anything is a good party, and we love celebrating outdoors. Unfortunately, it gets way too hot sometimes to figure out what to serve in the 100+ degree heat. Fruit can be your best friend because it's fresh, light, and palatable to all your guests. This recipe is so so simple, but perfect when you don't want to serve a hot and heavy dessert. The essence of the rosewater syrup is just decadent enough to make this a sweet and sticky treat and the melon ball scoops are so easy to eat. Let's ponder this for a second: why does watermelon taste so much better when scooped into cute little balls? Enjoy!

Watermelon salad with rose and mint syrup
from Australian Gourmet Traveller

500g watermelon flesh
2/3 cup (133g) caster sugar
¼ cup (loosely packed) mint leaves
2 teaspoons rosewater

Combine sugar and ¼ cup (60ml) 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. Refrigerate for 30 minutes.

To serve, using a melon baller, scoop watermelon into balls and divide among serving bowls. Drizzle with rose and mint syrup and serve immediately.

Serves 6 

{recipe + photos via}

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Merci beaucoup!

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