Watermelon, Berry & Rose Salad with Coconut Granita + 13 Ways with Rose

Watermelon, Berry & Rose Salad with Coconut Granita

Florals for spring? It kinda had to be done. In the past I’ve featured 13 unique ways to use lavender, so I wanted to bring Rose into the spotlight this time. It’s such a beautiful ingredient, especially when used with certain other flavours – lychee, berries and champagne to name a few.

I also have a lovely, light and somewhat healthier recipe than you’d usually see around here that would be the perfect sweet ending to an alfresco dinner. I hope you’ll get inspired and experiment with a rose flavoured dessert or drink before spring comes to an end!

13 Ways with… Rose

13 Ways with Rose
Picture Credits: Donna Hay & Baking Bird
1. A pretty and very girly Rose Petal, Gin and Prosecco Punch from Donna Hay would be a lovely little tipple to serve at a girls night in or a high tea, don’t you think? 

2. This year I’m all about the G&T and Hendricks gin is one of my favourites (stay tuned for a very special gin cocktail recipe coming up in the next few weeks!). I totally love the sound of this unique Cardamom and Rose Gin & Tonic from Baking Bird. I think the rose would be a totally perfect match for the slightly floral gin. Lovely photos too!

13 Ways with Rose
Picture Credits: Gourmet Traveller & Raspberri Cupcakes

3. How’s this for a beautiful breakfast! Pikelets are served with Apple & Rose Compote and Crystallised Rose Petals in a very special recipe from Gourmet Traveller. I think the compote would also be lovely with scones or a tea cake.

4. My gorgeous friend Steph from Raspberri Cupcakes has quite a few rose recipes on her blog, but I think these Lychee, Raspberry & Rose Marshmallows are one of the prettiest. The flavour combination is inspired by Pierre Hermé and his famous Ispahan desserts. Trying his creations in Paris is definitely on my Bucket List!

13 Ways with Rose
Picture Credits: Spicyicecream & Bossacafez

5. This Pomegranate Baklava with Rose & Mint Syrup is one of the very first times I’d ever used rosewater in my cooking, and started my love affair with it. It pairs just beautifully with pistachio and pomegranate.

6. I love these super cute Lychee & Rose Cupcakes from Bossacafez, which was one of my favourite blogs when I first started out with mine! I’ve long been a fan of Evan’s stunning photography and gorgeous sweet treats.

13 Ways with Rose
Picture Credits: Spicyicecream & Bobbies Baking Blog

7. This is one of my favourite doughnut recipes that I’ve ever made, inspired by a meal that we had in Melbourne. Turkish Delight Doughnuts have a double hit of rose from the piece of Turkish delight in the middle (it turns kind of jammy when they’re piping hot) and a rose and honey syrup that is drizzled on top just before serving. This is a really great, easy and impressive recipe.

8. This perfect heart shaped Champagne Rosé Genoise Cake from Bobbies Baking Blog not only has rosé champagne, but also rose water, and is decorated to look as though it’s covered in roses!

13 Ways with Rose
Picture Credits: Desserts for Breakfast & Food 24

9. Here’s a combination I never would have thought up – Rose, Basil and Dark Chocolate Macarons! What an interesting blend of flavours from Desserts for Breakfast. These sweet morsels would make a lovely gift – especially for someone you love.

10. On the much simpler side of the baking spectrum (compared to macarons at least) we have this Turkish Delight Cheesecake from Food 24. I used to hate the chocolate covered Turkish Delight as a kid, but now I can’t get enough. This cheesecake looks like a great dessert – perhaps with some fresh strawberries on top as well?

13 Ways with Rose
Picture Credits: Good Food & Epicurious

11. Looking for a very special Christmas dessert? Yes it’s nearly that time already! These Rosewater & Raspberry Ice with Sparkling Wine from Karen Martini via Good Food are a sophisticated and grown up take on the ‘spider’ with a festive combination of flavours. Yum!

12.  And here’s another boozy ice pop, because summer is just around the corner after all! But really who needs an excuse to eat pretty frozen treats like these Prosecco & Rose Petal Pops from Epicurious.

Watermelon, Berry & Rose Salad with Coconut Granita

13. Where is all the butter and flour, I hear you asking. But in the spirit of Spring, we’re keeping things light and fresh today with a Watermelon, Berry & Rose Salad with Coconut Granita. It’s inspired by two desserts, both famous in their own right – Pierre Hermé and his Ispahan and Black Star Bakery and their Strawberry and Watermelon Cake. If you’re in Sydney and you haven’t tried it yet, get down to Newtown quick smart!

Watermelon, Berry & Rose Salad with Coconut Granita

I’ve combined watermelon, strawberries, raspberries and lychees in a rose syrup, topped with a coconut and rose granita (which was originally going to be a sorbet, but I kind of messed it up and had to improvise).

I really like this fruit salad. It’s very pretty, easy to make, and the flavours all work so well. Best of all, it can be made in advance so it’s the perfect no-bake, no-stress dessert for a dinner party. For a boozy twist, you could even add a splash of gin or elderflower liqueur to the syrup if you like!

Watermelon, Berry & Rose Salad with Coconut Granita

Watermelon, Berry & Rose Salad with Coconut Granita
Serves 6

Coconut & Rose Granita

  • 400ml can coconut cream
  • 1/4 cup ice water
  • 2 teaspoons rosewater
Rose Syrup
  • 1 cup sugar
  • 1 cup water
  • 3 teaspoons rosewater
Fruit Salad
  • Half a small seedless watermelon, skinned and cut into 2cm cubes
  • 1 punnet strawberries, hulled and cut in half
  • 1 punnet raspberries
  • 150g lychees (I used canned, but feel free to use fresh if they’re in season)
To make the granita, mix ingredients together in a bowl or jug and then pour into a glass baking dish or loaf pan and cover. Freeze for 4-5 hours, or until partially set. Use a fork to rake the surface, forming ice crystals. Return to the freezer until ready to serve. 
To make the rose syrup, place ingredients in a saucepan and cook over medium heat until sugar is dissolved and syrup has thickened slightly. Allow to cool.

Place the fruit in the syrup in a large serving bowl. Mix to combine. Refrigerate for up to 2 hours or serve immediately in cute bowls with a big scoop of coconut granita on top. 

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