Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 1 tsp coriander seeds

  3. 330g (11/2 cups) raw or caster sugar

  4. 1 vanilla bean, split, seeds scraped

  5. 3cm piece ginger, thinly sliced

  6. 2 limes, zested, juiced

  7. 125g raspberries

  8. 2kg (1/4 small) seedless watermelon, peeled, cut into small wedges

  9. 125g blueberries

  10. Saffron Persian fairy floss, (see note) to serve

Instructions Jump to Ingredients ↑

  1. To make spice pouch, cut top from tea bag, reserve string and discard paper tag and tea. Fill the bag with coriander seeds and secure top with the string.

  2. Place bag, sugar, vanilla bean and seeds, and 500ml (2 cups) water in a pan and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 10 minutes or until syrupy. Remove from the heat. Stir in ginger, lime zest and juice, and 10 raspberries, crushing them with the back of a spoon. Freeze for 30 minutes or until icy cold.

  3. Layer remaining fruit in glasses, spoon over syrup and top with fairy floss.


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