Watermelon Rose Cooler

  • 26 May - 01 Jun, 2018
  • Mag The Weekly
  • Cookery


· 4 cups deseeded watermelon, chopped

· 4-5tbsp rose syrup or as required

· 1tsp sweet basil seeds soaked in ½ cup water

· 1-2tsp rose water (optional)

· A few ice cubes or chilled water (optional)


Soak sweet basil seeds in half cup of water for 20-30 minutes. Later strain the seeds and keep aside in a small box, you can also keep them covered in a refrigerator. Take chopped watermelon in a blender jar. Add four to five tablespoons of rose syrup along with one to two teaspoons rose water. Blend until smooth, you can add some ice cubes while blending. You can also thin the cooler a bit by adding some chilled water. Pour the watermelon rose cooler in glasses, top with some more basil seeds and serve immediately.