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Rockmelon and cucumber ice-blocks

  • 7:40 Prep
  • 0:10 Cook
  • Makes 10


  • 1/2 cup (110g) caster sugar
  • 20g ginger, sliced
  • 2 tablespoons lemon juice
  • 600g rockmelon, seeded, peeled, chopped
  • 1/2 continental cucumber, thinly sliced


  • 1/3-cup (80ml) iceblock moulds


  • 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.

Source: taste.com.au


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