Scott Dunn chef Rob’s secret recipes
Our executive chef Rob Daley has shared his secret recipe for a refreshing Thai cucumber lemonade and also his delicious watermelon sorbet with fresh strawberries and chopped mint.
In anticipation of the Indian summer we had a glimpse of last week, our executive chef Rob Daley has shared his secret recipe for a refreshing Thai cucumber lemonade and also his delicious watermelon sorbet with fresh strawberries and chopped mint. Why not try them out at your next barbecue or enjoy them on your next Scott Dunn villa vacation, prepared for you by your own private chef.
Watermelon, strawberry & mint sorbet
Light refreshing, quick to make with a lot of flavor - this summer light bite serves 8
800g watermelon - no seeds or skin
2 sprigs of mint
Boil sugar and water together for one minute, remove from heat and cool.
Blend watermelon in food processor and slowly add the syrup.
Churn in an icecream maker or place in freezer and whisk every 30 minutes until firm.
Dice the strawberries and finely chop the mint, mix together.
Thai cucumber lemonade
An exciting and exotic thirst quencher that is great on its own or with a spicy Thai meal.
3 sprigs of basil
3 sprigs coriander
1 stick lemongrass
Make a syrup like above with the sugar, 100ml water, herbs and lemongrass. Boil for one minute, cool and let infuse for at least one hour then strain.
Blend the cucumbers and 600ml water. Pass through a fine sieve.
Combine the syrup and cucumber juice with the juice of the lemons.
Serve in glasses with a sprig of mint, slice of cucumber and lemon over ice.