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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

Ingredients

200g sugar
100ml water
800g watermelon - no seeds or skin
200g strawberries
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.

Ingredients

80g sugar
3 sprigs of basil
3 sprigs coriander
1 stick lemongrass
2 cucumbers
2 lemons

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.

Call us on 858 523 9000 to start planning your vacation

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