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Rockmelon and cucumber ice-blocks

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Refresh yourself with these homemade ice-blocks. Made with rockmelon and cucumber these will be your go-to on a warmer day.

  • Makes10
  • Cook time10 minutes
  • Prep time10 minutes, (+ 7 ½ hours freezing time)
Rockmelon and cucumber ice-blocks


  • ½ cup (110g) caster sugar
  • 20g ginger, sliced
  • 2 tbs lemon juice
  • 600g rockmelon, seeded, peeled, chopped
  • ½ continental cucumber, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Place the rockmelon and cooled ginger syrup in a food processor and process until smooth.
  3. 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.