Watermelon with Sauce
Ingredients
4 1/2 lb (2 kg) watermelon
7/8 cup (200 g) granulated sugar
4 tsp osmanthus flowers (or use candied rose
or violet petals)
2 drops red flavouring colour (red food colouring)
8 tbsp cornstarch (cornflour) dissolved in
8 tbsp water
1 oz (25 g) haw jelly, cubed
Directions
- Halve and seed the watermelon and cut
the pulp into small cubes. Set aside.
- Heat 4 1/2 cups (1 litre) water in a
pot. Add the sugar and osmanthus flowers
and bring to a boil, stirring, until the
sugar dissolves. Skim off and foam. Add
the red flavouring colour and cornstarch.
Cook, stirring until the sauce becomes
a thin glaze. Remove and let stand until
cool. Place the watermelon and haw jelly
cubes on a serving dish, cover with the
sauce, and serve.
