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Rockmelon and cucumber ice-blocks
Rockmelon and cucumber ice-blocks
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Prep Time:
460 minutes
Cook Time:
10 minutes
Total Time:
470 minutes
Chill out this summer with refreshing melon and cucumber ice pops.
Ingredients:
  • 110g caster sugar
  • 20g ginger, sliced
  • 42.00 gm lemon juice
  • 600g rockmelon, seeded, peeled, chopped
  • 1/2 continental cucumber, thinly sliced
Instructions:
  • In a small saucepan, mix sugar, ginger, and 3/4 cup (185ml) water. Cook on high heat, stirring until sugar dissolves. Bring to a boil, then simmer uncovered on low for 5 mins until slightly thickened. Remove from heat and stir in the lemon juice. Let it cool, then remove and discard the ginger.
  • Blend the rockmelon and chilled ginger syrup in a food processor until velvety.
  • Fill iceblock moulds with cucumber slices and pour in the rockmelon mixture. Freeze for 1 1/2 hours, insert iceblock sticks, and freeze for another 6 hours or overnight until set.

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