- 600 g watermelon
- 50 g mint dark chocolate
- 60 g elderflower syrup
- 1 sprig fresh mint
Dice the flesh of the watermelon, soak in the elderflower syrup, add the mint, torn into pieces, then leave to macerate in the fridge for 20 minutes. Meanwhile, chop the chocolate up into flakes.
Serve the watermelon in soup dishes. Sprinkle with the chocolate, scatter over the small mint leaves, the almond flakes and as many or few elderberries as you like.