Raspberry, watermelon and lychee salad with rosewater syrup
2
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Enjoy this bright, cheerful summer salad during the festive season for a fabulous sweet treat!
Ingredients
No added sugar cranberry juice
1 cup(s)
Cinnamon quill
1 whole
Cardamom
2 whole, bruised
Caster sugar
1 tbs
Natural essence
2 tsp, (rosewater)
Watermelon
¼ whole, thinly sliced
Fresh strawberries
250 g, thinly sliced
Fresh raspberries
125 g
Lychees, canned in natural juice, drained
254 g
Fresh mint
½ cup(s)
Hazelnuts
23 g, (2 tbs), coarsley chopped, roasted
Instructions
1
Combine the cranberry juice, cinnamon, cardamom and sugar in a small saucepan over high heat. Bring to boil, reduce heat to low and simmer, uncovered, for 5 minutes or until syrup thickens slightly. Cool. Stir in rosewater.
2
Arrange the watermelon, strawberries, raspberries and lychees on a serving platter. Drizzle the rosewater syrup over the fruit. Served sprinkled with mint leaves and hazelnuts
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