Iced Melon With Rose Water Recipes

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.

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.

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.

Steps:

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

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.

Steps:

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