Watermelon in rosewater sauce

Watermelon in rosewater sauce

By
From
The Real Food of China
Serves
6-8
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
230g caster sugar
2 1/2 tablespoons cornflour
2 tablespoons rosewater, or to taste
red food colouring, (optional)
2kg seedless watermelon, peeled
Peanut ice cream, to serve (optional)

Method

  1. Combine 580 ml water and the sugar in a saucepan and bring to a simmer over a medium heat. Combine the cornflour with 60 ml 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.
  2. 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 peanut ice cream, if desired.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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