Rosewater Pavlova with Watermelon Rose Sorbet
When a watermelon salad left the kitchen with cuts of the fruit left over, Think Food Group’s Chef Rochelle Cooper pureed the chunks and strained the mixture to create watermelon juice, then transformed the juice into sorbet. The zero-waste sorbet is flavored with rose wine and rose water and complements the pillowy pavlova with its meringue base. The dessert is garnished with other seedy ingredients, like chia and kiwi, resulting in a fruit-forward sweet that’s a great option for those who can’t eat gluten, dairy or nuts. Get the recipe