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Rockmelon with rosewater raspberries
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Prep Time:
100 minutes
Cook Time:
Total Time:
100 minutes
Ingredients:
  • 300g pkt frozen raspberries
  • 20.00 ml rosewater (or 1-2 tsp rosewater essence)
  • 6.00 gm icing sugar, sifted
  • 1 rockmelon, quartered, deseeded, skin removed
  • Double cream or ice cream, to serve
Instructions:
  • Thaw the frozen raspberries in a bowl for 1-1 1/2 hours until they are soft and juicy.
  • Combine the rosewater and icing sugar with the berries, gently folding until fully mixed.
  • Cut each rockmelon quarter into three wedges or chop to preference. Distribute rockmelon evenly among bowls and top with the berry mixture. Serve with a dollop of double cream or ice cream.

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