| Regional Foods | Cooking Articles
| Culinary Dictionary
I adapted this wonderful refreshing dessert/drink from the blog called
As Dear As Salt by Richa of New Jersey.
A very refreshing and cooling summer drink or dessert. My husband likes to add some gin
to his glass.
Check out more of Linda's
Beverage Recipes and this
Basic Simple Syrup Recipe for sweetening your favorite drinks.
Watermelon in Rose-Lime Syrup Recipe
Yields: makes a large pitcher
Prep time: 5 min
Simple Syrup (see recipe below)
1 small seedless watermelon*
lime juice to taste
1 to 2 tablespoons
Coarse salt or sea salt (optional)
* To choose a watermelon, look for one that is firm,
heavy for its size, free of bruises and cuts, and creamy yellow on the side that
sat on the ground as it grew. Cut watermelon can be stored, covered, in
refrigerator for 3 to 4 days.
Rose Water is distilled from water and roses. It
is used heavily in South Asian, West Asian, and Middle Eastern
cuisine (especially in sweets). It is usually found in specialty stores (Asian or
Indian grocery and spice stores), but some grocery stores now carry it. If you are unable to find culinary essence
or rose water, substitute 1 tablespoon fresh-squeezed lemon juice.
Make Simple Syrup (see recipe below).
Remove rind and any seeds from the watermelon.
Cut the watermelon into roughly 1/4 to 1/2-inch cubes and place in a large bowl. Add lime juice, rose water, and a pinch of
salt. Add approximately 1 cup of ice cubes per pound of watermelon.
Set the bowl in the refrigerator for approximately 2 hours or until the ice cubed have mostly melted.
When ready to serve. remove from refrigerator and add any additional lime juice and/or rose water as needed
for your taste.
Serve immediately in glasses or bowls with a spoon on the side.
1 cup granulated
1/2 cup water
In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring;
remove from heat and let cool before using. This syrup mixture will keep for several weeks
in the refrigerator.