Instructions
Prepare Syrup:
In a small saucepan, warm honey (or agave) with lime juice and ginger until thin. Remove from heat, stir in rosewater, and allow to cool.
Assemble Salad:
In a large chilled bowl, toss watermelon cubes with pomegranate seeds and lime zest. Drizzle cooled rosewater syrup evenly over the fruit.
Add Freshness:
Sprinkle sliced mint and pistachios just before serving.
Garnish & Serve:
Serve in glass bowls or martini glasses for elegance. Garnish with whole mint sprigs and, optionally, edible rose petals for an exotic finish.
Chef’s Notes
🌸 Exotic Twist: For deeper fragrance, infuse syrup with a few crushed cardamom pods while heating, then strain.
🍹 Serving Upgrade: Turn this into a cocktail/mocktail base by muddling the salad lightly and topping with sparkling water or prosecco.
❄️ Extra Refreshing: Freeze cubes of watermelon ahead of time and let them slowly thaw in the syrup for a slushy-like texture.
