serves
6-8
difficulty
Easy
serves
6-8
people
difficulty
Easy
level
Ingredients
- 230 g (8 oz/1 cup) caster (superfine) sugar
- 2½ tbsp cornflour (cornstarch)
- 2 tbsp rosewater, or to taste
- red food colouring (optional)
- 2 kg (4 lb 6 oz) seedless watermelon, peeled
- , to serve (optional)
Instructions
Combine 580 ml (19 fl oz/2⅓ cups) water and the sugar in a saucepan and bring to a simmer over a medium heat. Combine the cornflour with 60 ml (2 fl oz/¼ cup) water in a small bowl. Whisking constantly, add the cornflour mixture to the simmering syrup, whisking until the mixture simmers and thickens. Remove from the heat, then add the rosewater and enough red food colouring, if using, to tint the mixture pink. Set aside to cool.
Meanwhile, cut the watermelon into neat 1 cm cubes and divide among small bowls. Spoon the rosewater sauce over the watermelon and serve with a scoop of , if desired.
Image and recipe extracted from by Leanne Kitchen & Antony Suvalko, published by Hardie Grant Books (RRP $69.95). Available in stores nationally and at the .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
