Watermelon in rose-lime syrup
August 11, 2007
I was just cruising around some food blogs <read putting
off chores> when I ran across a couple of recipes for watermelon in rose-lime
syrup.
The ingredients.
I decided I wanted to use the black salt the recipe called for. All I had was Hawaiian black salt, I don't know how different it is from the kala namak but it worked for me.
The black salt is coarse so I ground some up in a mortar so it would dissolve in the syrup better.
It turned into a gray ashy looking powder. When it was all ground up it made me think of fireplace ashes.
Make a basic simple syrup *
2 cups of sugar to
1 cup of water
then add
lime juice to taste
splash of rose water
1 watermelon
* put the 2 cups of sugar and water in a saucepan and heat up over med heat until the sugar is completely dissolved stirring occasionally.
Dice up the watermelon into cubes in a bowl and add the
rose-lime syrup about 6 tablespoons for one small seedless melon or to
your taste, I added considerably more.
Add lots of ice, about a cup to a pound of melon and chill
for several hours for the flavors to mingle, stirring occasionally.
Iced watermelon
Dished up and delicious. I drizzle the syrup on other fruits also.