Watermelon and rockmelon with iced raspberries and Greek yoghurt
( SERVES 4 )
You'll find all the flavours of summer in this colourful dessert.
Ingredients
| ½ cup | Icing sugar |
| 1½ cups | Raspberries |
| ½ cup | Ice, (crushed) |
| ½ | Watermelon, (small) |
| 1 | Rock melon |
| 1 to serve | Greek yoghurt |
| 1 | Fresh mint |
Directions
- Combine the raspberries, icing sugar and ice and put in the freezer while preparing the melons.
- De-seed melons and remove skin. Cube and arrange on serving plates.
- Remove raspberries from the freezer, lightly break up and spoon over the melon. Serve with dollops of yoghurt and garnish with mint leaves.
Wine match by Brancott Estate
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