Refresh yourself with these homemade ice-blocks. Made with rockmelon and cucumber these will be your go-to on a warmer day.
Makes1010
Cook time10 mins10 minutes
Prep time10 mins10 minutes, (+ 7 ½ hours freezing time)
(+ 7 ½ hours freezing time)
Ingredients
½ cup (110g) caster sugar
20g ginger, sliced
2 tbs lemon juice
600g rockmelon, seeded, peeled, chopped
½ continental cucumber, thinly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the sugar, ginger and ¾ 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.
Step 2
Place the rockmelon and cooled ginger syrup in a food processor and process until smooth.
Step 3
Place the cucumber in 1/3-cup (80ml) iceblock moulds. Pour in the rockmelon mixture. Place in the freezer for 1½ hours. Insert iceblock sticks. Return to the freezer for a further 6 hours or overnight or until set.
