Side Pannel
Watermelon in Rose-Lime Syrup
Watermelon in Rose-Lime Syrup
- Recipe Submitted by Condiments on 05/16/2014
Category: Desserts
Ingredients List
- 2 cups (400g) sugar
- 2 cups (500ml) water
- 1 watermelon, flesh seeded and cut into small (1/2-in/1cm) cubes
- lime juice, to taste
- splash of rosewater (most Indian and Middle Eastern brands are good)
- ice cubes
Directions
In a medium saucepan combine the sugar and water and heat until the sugar has completely dissolved, stirring occasionally.
Remove and let the syrup cool while you prepare the watermelon. Then, in a large bowl, combine the cubed watermelon, lime juice and some of the cooled syrup to taste. Add a splash of rosewater and several handfuls of ice - about a cup per pound of melon is a good estimate, but more or less is fine too depending on how much liquid you want (and if the ice doesn't create enough liquid you can supplement it before serving with some cold water). Set the bowl in the fridge for about an hour, stirring once or twice, or until the ice cubes have mostly melted. Taste again and adjust the balance of syrup, lime juice and rosewater to your liking, then serve immediately in bowls or wide tumblers, with spoons on the side.
The watermelon is best eaten the day it's made, though 24 hours or so in the fridge won't do it too much damage. The simple syrup keeps indefinitely at room temperature.
Remove and let the syrup cool while you prepare the watermelon. Then, in a large bowl, combine the cubed watermelon, lime juice and some of the cooled syrup to taste. Add a splash of rosewater and several handfuls of ice - about a cup per pound of melon is a good estimate, but more or less is fine too depending on how much liquid you want (and if the ice doesn't create enough liquid you can supplement it before serving with some cold water). Set the bowl in the fridge for about an hour, stirring once or twice, or until the ice cubes have mostly melted. Taste again and adjust the balance of syrup, lime juice and rosewater to your liking, then serve immediately in bowls or wide tumblers, with spoons on the side.
The watermelon is best eaten the day it's made, though 24 hours or so in the fridge won't do it too much damage. The simple syrup keeps indefinitely at room temperature.
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