Best 3 Watermelon With Rose Water Recipes
**Indulge in a Refreshing Culinary Journey with Watermelon and Rose Water: Discover a Symphony of Sweetness and Floral Elegance**
Embark on a tantalizing culinary odyssey with this collection of delectable recipes featuring the vibrant flavors of watermelon and the delicate essence of rose water. This refreshing duo harmonizes perfectly, creating a symphony of sweetness and floral elegance that will revitalize your senses. From thirst-quenching drinks to delightful desserts, these recipes showcase the versatility of watermelon and rose water, transforming them into extraordinary culinary creations.
**Recipes:**
1. **Watermelon Rose Water Granita:** Quench your thirst on a hot summer day with this icy granita, a delightful blend of watermelon, rose water, and lemon juice. Its vibrant pink hue and refreshing taste will transport you to a tropical paradise.
2. **Watermelon and Rose Sorbet:** Indulge in a cool and creamy sorbet that captures the essence of summer. Fresh watermelon and rose water are churned together to create a velvety smooth sorbet that will tantalize your taste buds.
3. **Watermelon Rose Water Popsicles:** Beat the heat with these refreshing popsicles, perfect for a sweet treat on a hot afternoon. Watermelon, rose water, and a hint of honey come together to create a delightful frozen snack that will cool you down instantly.
4. **Watermelon Rose Water Salad:** Experience a burst of flavors in this vibrant salad. Watermelon, feta cheese, mint, and a drizzle of rose water dressing create a harmonious balance of sweet, salty, and refreshing flavors.
5. **Watermelon Rose Water Cake:** Treat yourself to a slice of this moist and flavorful cake that combines the sweetness of watermelon with the delicate aroma of rose water. Topped with a luscious cream cheese frosting, this cake is sure to impress.
6. **Watermelon Rose Water Jam:** Preserve the summer's bounty with this vibrant jam. Watermelon, rose water, and lemon juice are simmered together to create a sweet and tangy spread that will add a touch of elegance to your breakfast toast or afternoon tea.
WATERMELON-ROSE TRIFLE
This trifle is inspired by one of Sydney's most exquisite cakes - layers of almond dacquoise, ripe watermelon and rose-flavored cream, covered in strawberries. The pastry chef Christopher Thé invented it for a friend's wedding, and after he introduced it to Black Star Pastry, the cake became a huge hit. Treating it like a trifle means you can be a little messier, and it's O.K.: The cake still comes together beautifully.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Prepare the watermelon: Use a serrated knife to carefully remove the watermelon rind, then cut the watermelon into 1/2-inch-thick slices. Transfer slices to a wire rack. Sprinkle rose water and sugar on top, and let the fruit macerate for about 30 minutes. Pat dry on both sides with paper towels, and cut into 2-inch pieces.
- Prepare the almond dacquoise: Heat the oven to 400. Line a 13-by-18-inch baking sheet with parchment paper; grease the top of the parchment paper with cooking spray. Put the almonds in a food processor, and process until finely ground. Transfer 1 cup ground almonds to a medium bowl, and stir in the confectioners' sugar. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until soft peaks form, about 90 seconds, then gradually add the granulated sugar and continue beating until the mixture is stiff and shiny, about 2 minutes. Fold in the almond mixture, transfer the mixture to the prepared baking sheet, and spread out in an even layer. Bake until light golden, about 10 to 15 minutes, then set aside to cool.
- Prepare the rose cream: In a stand mixer fitted with a whisk attachment, beat the cream and sugar on medium until soft peaks form, about 2 minutes. Add the rose water, and continue whipping just until the mixture forms stiff peaks, another 1 or 2 minutes.
- Invert the dacquoise onto a cutting board, then peel off and discard the parchment paper. If the outer edges of the dacquoise have browned and are crisp, trim them off (to snack on!). Cut the cake into 2-inch squares. Use about half the cake pieces to cover the bottom of a 9-by-13-inch glass baking dish. Spread 1/3 of the rose cream over the cake, then scatter with half the ground almonds. Add watermelon pieces to cover (you can eat any watermelon that remains after this), then sprinkle with the remaining ground almonds. Spread half the remaining rose cream over the watermelon, and top with remaining cake pieces. Finish with all the rose cream, and place in the fridge to firm up for at least 1 hour (or up to overnight).
- Just before serving, mix the strawberries, sugar and rose water in a medium bowl. Scatter on top of the cake, and sprinkle with pistachios and rose petals. To serve, scoop the trifle into bowls.
WATERMELON-ROSE COCKTAIL
Provided by Food Network Kitchen
Categories beverage
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Combine one 750-ml bottle chilled dry rose, 2 cups cubed watermelon, 1 cup grapefruit soda, 1/3 cup elderflower liqueur, 2 tablespoons superfine sugar and 1/4 teaspoon salt in a blender; puree until smooth. Strain through a fine-mesh sieve, then churn in an ice cream maker until thick and slushy.
WATERMELON FROSE
Start this recipe at least a day and up to a week before you want to serve it. Garnish with a wheel of lime and a basil leaf if you wish.
Provided by Julie Hubert
Categories Drinks Recipes
Time 8h37m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 37.5 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.2 g, Sodium 11.7 mg, Sugar 32.3 g
Tips:
- Select ripe watermelon: Choose a watermelon that is heavy for its size, has a deep red color, and a smooth rind. Avoid watermelons with bruises or soft spots.
- Chill the watermelon: Before serving, chill the watermelon in the refrigerator for at least 2 hours. This will make it more refreshing and flavorful.
- Use fresh rose water: For the best flavor, use fresh rose water. You can find it in most Middle Eastern grocery stores or online.
- Don't add too much sugar: Watermelon is naturally sweet, so you don't need to add a lot of sugar. Start with a small amount and add more to taste.
- Garnish with mint: Mint is a classic garnish for watermelon. It adds a refreshing flavor and aroma.
Conclusion:
Watermelon with rose water is a refreshing and flavorful summer treat. It is easy to make and can be enjoyed by people of all ages. With its beautiful presentation and delicious taste, it is perfect for any occasion. Whether you are hosting a party or just looking for a healthy snack, watermelon with rose water is a great choice. So next time you have a watermelon, try this simple recipe and enjoy the delicious combination of sweet watermelon and fragrant rose water.
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