Watermelon with rosewater syrup
Serve this over vanilla ice-cream, chilled labne or pannacotta.
Photo: Marina Oliphant
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- 150g sugar
- 150ml water
- 1 cinnamon stick
- 8 cardamom pods, cracked
- Juice of 1/2 lime or lemon
- 1 tsp rosewater
- Vanilla ice-cream, to serve
Combine the sugar, water and spices in a pot and bring to the boil. Simmer for a few minutes to allow the flavours to infuse then cool completely before adding the lime juice and rosewater.
Cut watermelon into cubes or wedges, pour over the syrup and serve with ice-cream, labne or pannacotta.
This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store