Name: Watermelon with rosewater, labne, mint and pomegranate molasses
Prep time: 15 min
Total time: 15 min
Yield: 4 - 6
Ingredients: 250 gm thick plain yoghurt; 1.75 kg watermelon (¼ large); 1/3 cup mint leaves (loosely packed); To taste: sumac; 1 tbsp pomegranate molasses; 2 tsp rosewater

Watermelon with rosewater, labne, mint and pomegranate molasses

Australian Gourmet Traveller recipe for watermelon with rosewater, labne, mint and pomegranate molasses by Joseph Abboud from Rumi, Melbourne.

Serves 4 - 6

Prep

15M

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Ingredients

250 gm thick plain yoghurt

1.75 kg watermelon (¼ large)

1/3 cup mint leaves (loosely packed)

To taste: sumac

1 tbsp pomegranate molasses

2 tsp rosewater

Method

Main

1.For labne, spoon yoghurt into a muslin-lined sieve placed over a bowl to drain and refrigerate until thick and creamy (overnight).

2.Slice watermelon into chunks (discard rind) and transfer to serving plates, add a dollop of labne, and scatter with mint and sumac. Stir pomegranate molasses and rosewater in a bowl to combine, drizzle over watermelon and serve.

Drink Suggestion: We make a cocktail at Rumi that just might hit the spot: vodka, pomegranate and lime juice in a glass with a sugared rim Drink suggestion by Joseph Abboud
Notes

Joseph Abboud

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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