Ingredients
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1/2 cup (110g) caster sugar
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20g ginger, sliced
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2 tablespoons lemon juice
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600g rockmelon, seeded, peeled, chopped
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1/2 continental cucumber, thinly sliced
Equipment
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1/3-cup (80ml) iceblock moulds
Method
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1Combine 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.
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2Place the rockmelon and cooled ginger syrup in a food processor and process until smooth.
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3Place 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.
Source: taste.com.au
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