Watermelon and Raspberry Salad with Rosewater Syrup
Photography by Manja Wachsmuth.
If you want the syrup to be pink as in the photograph opposite, you will need to add a little red food colouring. I like the watermelon and the syrup to be well chilled before serving.
Serves: 6
INGREDIENTS
Syrup
1 cup finely chopped watermelon, seeds removed
½ cup caster sugar
¼ cup water
¼ cup rosewater
juice of 1 lime
red food colouring, optional
Salad
600 grams watermelon
1 punnet raspberries
½ cup pomegranate seeds, optional
4-6 pieces rose Turkish delight, thinly sliced
METHOD
Syrup: Blend the watermelon in a food processor until smooth. Tip into a small saucepan with the sugar, water, rosewater and lime juice and bring to the boil, stirring to dissolve the sugar. If you are using red food colouring, add tiny drops from the tip of a skewer until you get the desired colour. Boil for 8-10 minutes until reduced and syrupy. Cool then chill well.
To assemble: Cut all the skin and white pith off the watermelon and slice into small triangles. Arrange on a large platter and scatter over the raspberries, pomegranate seeds and the Turkish delight. Spoon over a little syrup and serve the rest separately in a jug. Serve with a bowl of thick yoghurt if desired.
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