Rockmelon and cucumber ice-blocks

Method

• 1
  Combine the sugar, ginger and 3/4 cup (185ml) water in a small saucepan. Cook over high heat, stirring, until the sugar dissolves. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5 mins or until the mixture thickens slightly. Remove from heat. Stir in the lemon juice. Set aside to cool. Remove and discard the ginger.
• 2
  Place the rockmelon and cooled ginger syrup in a food processor and process until smooth.
• 3
  Place the cucumber in 1/3-cup (80ml) iceblock moulds. Pour in the rockmelon mixture. Place in the freezer for 1 1/2 hours. Insert iceblock sticks. Return to the freezer for a further 6 hours or overnight or until set.