Happy Canada Day, Canada!
This recipe is perfect for when company is coming over. It’s an easy, great, refreshing dessert or evening snack for your family and friends.
I love rosewater. It is used a lot in Lebanon and it is available everywhere. It is used in many things from lemonade, desserts, and preserves. When making this recipe, add the rosewater slowly adding and taste as you go. It is not meant to overpower, it’s meant to be subtly there.
You can substitute the strawberries for blueberries , blackberries or even mango or papaya. The secret is in the rosewater syrup – a must-have ingredient for this recipe. Pistachios (one of my favourites) also make an appearance to help balance your glycemic index.
Enjoy !
Rosewater Watermelon Salad with Rosehip Syrup
- 4 Rosehip and Hibiscus tea bags
- 2/3 of a cup hot water
- 1 tablespoon raw organic honey
- 2 tablespoons rosewater ( can be found at Middle Eastern grocery stores – connect with me and I can give you a few suggestions )
- 800 g ( a pound and a half ) seedless watermelon chunks
- four medium organic nectarines
- 1 pound organic strawberries ( can substitute for any berry)
- A quarter of cup loosely packed fresh mint leaves chopped finally
- 1 tablespoon fresh basil
1. Place teabags in a heat proof jug, cover with hot water and steep for 30 minutes. Discard the bags. Place tea with honey in a small heavy base sauce pan bring it to a simmer cover at medium to high heat cook for eight minutes or until reduced to a six syrup. Remove from heat;
store in rosewater and cool
2. Meanwhile, remove rind from watermelon and cut flush into small wedges. Half and remove stones from nectarine slice thinly. Half strawberries.
3. Place chop fruit and large bowl with a quarter cup of the pistachio and the chopped mint. Toss gently to combine. Drizzle with Rosehip syrup, serve topped with remaining pistachio an extra mint.
Delicious! Enjoy!
You can find rosewater at any Middle Eastern Grocery store!
