Recipe for Salata Karpouzi INGREDIENTS: 1/4 seedless watermelon, 1 cup castor sugar, 1/2 pomegranate, 1/4 bunch mint, rosewater to drizzle and 2 teaspoons of pomegranate molasses with 1/2 cup of flaked almonds to garnish. METHOD: 1. Reduce the castor sugar and rosewater till it starts to thicken slightly. Chill it. Dice the watermelon into large cubes. Arrange the watermelon on a large plate. Scatter the mint leaves and almond flakes over the watermelon. Drizzle with rosewater syrup, before pouring the pomegranate molasses over the top. Garnish with edible flowers. Serve.
Above: Maps of Jaipur, India by AW Illustrations and Fatih, Istanbul, Turkey by Margaret Hagan Left: Map of New York, USA by Charles Fazzino
#Design101Redux Part 1 Monday 22/101
Week 5: My Food #Yorkshire Pudding Select a recipe. Choose three map references.
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