The moscato syrup is to-die-for! Try it on ice cream or sorbet or even pancakes!


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Serves 4

Fruit:


1 lb seedless watermelon, roughly cut into cubes


6 oz fresh raspberries


1⁄3 cup edible violets, for serving (optional)


 


Syrup:


3/4 cup white sugar


5 oz Moscato or other dessert wine


5 oz watermelon flesh, chopped


1 vanilla bean, halved and seeds scraped out


 


For Serving:


Half of a fresh lime, juiced

Watermelon & Raspberries with Moscato Syrup
  1. Combine watermelon and raspberries in a bowl and chill.
  2. Place sugar and dessert wine in a saucepan.
  3. Stir over a medium heat until sugar dissolves.
  4. Add extra watermelon and vanilla seeds.
  5. Bring to a boil and cook until thick and syrupy (about 6–8 minutes).
  6. Remove from heat and allow to cool completely.
  7. Strain syrup discarding any remaining watermelon pieces and refrigerate until ready to serve.
  8. Just before serving, stir lime juice into chilled Vanilla Syrup.
  9. Pour syrup over fruit and gently toss.
  10. Spoon onto serving plates and decorate each with edible violets.

TIP:

You can use any sweet wine for this recipe!



The moscato syrup is to-die-for! Try it on ice cream or sorbet or even pancakes!
Photography by Recipes+crafts+styling+photography by china squirrel

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