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Rockmelon and raspberries in a rose syrup
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Prep Time:
70 minutes
Cook Time:
15 minutes
Total Time:
85 minutes
Ingredients:
  • 2 x 1.6kg rockmelons
  • 500ml rose wine
  • 220g caster sugar
  • 1 vanilla bean
  • 2 limes, rind thinly peeled, juiced
  • 2 punnets raspberries
  • Crisp biscuits, to serve
Instructions:
  • Peel and deseed the rockmelons, then dice the flesh into 1.5cm pieces. Chill in the refrigerator until cold.
  • In a saucepan, combine wine and sugar. Split the vanilla bean lengthwise, scrape the seeds into the pan along with the bean and lime rind. Stir and cook over medium heat until the sugar dissolves, then simmer for 10 minutes.
  • In a heatproof bowl, add raspberries and pour over hot syrup. Refrigerate until chilled. Stir in chilled rockmelon and lime juice into the raspberry mixture. Serve in small bowls with crisp biscuits.

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