Dalaah bil Ma’el Ward wal Na’na’

Watermelon with Rosewater and Mint

SERVES 4–6

2 kg (4 lb 8 oz) wedge of watermelon

3 teaspoons rosewater

small, fresh mint leaves, to serve

Working over a plate to catch any juice, remove the skin and the rind from the watermelon and cut the flesh into 2.5 cm (1 in) cubes, removing any visible seeds. Pile the cubes in a bowl.

Pour the watermelon juice into a small pitcher and stir in the rosewater. Sprinkle over the watermelon, cover and chill for 1 hour, or until ready to serve. Scatter with the mint leaves and serve chilled.