World Cuisine

Watermelon, Rosewater and Lemon Balm Salad

cook 10 mins
  • 1/2 ripe watermelon or 1 large wedge, about 900 g (2 lb) total weight
  • 2–3 tablespoons rosewater
  • 1 tablespoon mint or lemon balm leaves, finely shredded, plus extra to decorate
  • icing sugar, for dusting
  • Remove the skin and seeds from the watermelon. Place the flesh on a plate to catch the juice and cut into bite-sized cubes. Tip the cubes into a shallow freezer-proof bowl and pour over the juice. Add the rosewater and the shredded mint or lemon balm and toss gently.
  • Chill in the freezer for at least 5 minutes. Just before serving, dust with icing sugar and decorate with extra mint or lemon balm leaves.
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