Marinated watermelon & strawberries


Marinated watermelon & strawberries with shiso, chantilly and hibiscus granita

  • People
    For 4
  • Preparation time
    3 hours
  • Winery pairing
    Le Rosé


Marinated Watermelon and Strawberries
  • 1/4 watermelon
  • 10 strawberries
  • 3 green shiso leaves
  • 1 tablespoonful sugar
  • 100ml whipping cream
  • 1 tablespoonful confectioners’ sugar
Hibiscus Granita
  • 200ml filtered water
  • 20g dried hibiscus
  • 1 tablespoonful sugar
Hibiscus Powder
  • 20g dried hibiscus



Step 1. Marinated Watermelon and Strawberries

  1. Hull and halve the strawberries. Roughly dice the watermelon.
  2. Mix everything in a salad bowl with 1 tablespoonful of sugar and 2 chopped siso leaves. Leave to marinate in the fridge for 1h.

Step 2. Chantilly

Whip the cream with 1 tablespoonful of confectioners’ sugar using a beater.

Step 3. Hibiscus Powder

Mix the hibiscus until a fine powder is obtained.

Step 4. Hibiscus Granita

  1. Heat the water containing the hibiscus and the sugar. Leave to infuse and then leave to cool.
  2. Pour the infusion into a container and put it in the freezer. Scrape the surface of the granita every 30 min for 3h.

Step 5. Plating-Up

  1. Put a little chantilly and some marinated watermelon and strawberries into a bowl.
  2. Then add the hibiscus granita. Use a sieve to sprinkle a little hibiscus powder over the cream and garnish with shiso leaves.
PreviewLarge-Mumm_rose_recipe_dessert (1)

Mumm Le Rosé

Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.

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