Iced Melon With Rose Water Food

MELON MEDLEY WITH SWEET ROSE WATER CREAM

Steps:

• For the sweet rose water cream: Combine cream cheese, evaporated milk, honey, rose water, salt, lime zest and juice and vanilla seeds in the bowl of a stand mixer. Beat on low speed until everything has come together, then increase speed to medium, then high. Mix until the cream is light and fluffy, about 5 minutes. Set aside.
• For the melon medley: Evenly distribute melon cubes on a large serving platter so that the variety of colors is visible. Spread cream out on top of melons with a spatula and sprinkle with salt. Garnish the melons with the basil clusters and mint leaves. Serve immediately.

WATERMELON FROSE

Steps:

• Pour rose wine into ice cube trays. Freeze until solid, 8 hours to overnight.
• Line a baking sheet with parchment paper. Spread out watermelon cubes so they are not touching. Freeze until firm, at least 2 hours. Transfer to a resealable plastic bag. Return to the freezer.
• Combine water and sugar in a small saucepan over medium heat. Stir constantly until sugar dissolves, 2 to 3 minutes. Add basil; bring to a boil. Remove from heat and let steep for 15 minutes. Strain simple syrup into a jar with a lid. Discard basil leaves. Place in the refrigerator.
• Place rose ice cubes, frozen watermelon, chilled simple syrup, and lime juice in a large blender; blend until combined and smooth. Pour into glasses.

SIMPLY ICED MELON

Steps:

• Grate melon.
• Add water and honey.
• Add milk and mix well.
• Chill and serve.

WATERMELON WITH ROSE WATER

Steps:

• Slice the watermelon into thick, childhood-size wedges. Sprinkle with rose water, adding only a little at first, then more to your taste.

ICED MELON WITH ROSE WATER

Steps:

• Cut the melon in halves and remove the seeds, collect the juice escaping. Remove the flesh carefully without damaging the shells. Cut into small cubes or thin slices.
• Mix the flesh with the juice, the rose water and sugar. Let it rest one hour.
• Then fill it in the melon halves and place it in the freezer for about an hour.
• Crush the rose petals and sprinkle them over the iced food.

MELON & ROSE GRANITA

Steps:

• Scoop the flesh from the melon into a food processor. add the sugar and rose water, and blend to a purée. Pour in 600ml water then blend again until smooth.
• Rub the mixture through a sieve into a large plastic container and freeze for about 3 hrs until partially frozen.
• Remove from the freezer, beat with a fork, then freeze again, beating occasionally until icy and slushy. alternatively churn it in an ice cream machine. Spoon into glasses and decorate with rose petals, if you like.