Watermelon and berry salad with lime syrup

Cooking Salads Watermelon and berry salad with lime syrup

Dress up summer fruits and transform them from side-order stand-ins to global superstars.

Lables: Heart friendly High carb High fibre Low cholesterol Low fat Low sodium Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. To make spice pouch, cut top from tea bag, reserve string and discard paper tag and tea. Fill the bag with coriander seeds and secure top with the string.
  2. Place bag, sugar, vanilla bean and seeds, and 500ml (2 cups) water in a pan and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 10 minutes or until syrupy. Remove from the heat. Stir in ginger, lime zest and juice, and 10 raspberries, crushing them with the back of a spoon. Freeze for 30 minutes or until icy cold.
  3. Layer remaining fruit in glasses, spoon over syrup and top with fairy floss.

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1 tsp coriander seeds
330g raw or caster sugar
1 vanilla bean, split, seeds scraped
3cm piece ginger, thinly sliced
2 limes, zested, juiced
125g raspberries
2kg seedless watermelon, peeled, cut into small wedges
125g blueberries
Saffron Persian fairy floss, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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