Chilled Watermelon Blackberry Soup - cooking recipe

Ingredients

6 cups watermelon, diced and seeded
1 -2 teaspoon lemon juice or 1 -2 teaspoon lime juice
1 pinch salt
2 cups blackberries
1 tablespoon honey (optional)
1 -2 teaspoon rose water or 1 -2 teaspoon orange flower water
1 lb red watermelon
1 lb yellow watermelon
1/4 cup pomegranate seeds
mint sprig, for garnish

Preparation

Puree the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.
Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.
Seed the red and yellow watermelon and cut into bite-size pieces.
Add rosewater to the cold watermelon puree, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
Garnish with the mint and serve.