Rockmelon and cucumber ice blocks

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How to make Rockmelon and cucumber ice blocks

  • Yield : 10
  • Prep Time : 7:40
  • Cook Time : 0:10
  • Total Time : 7:50

Ingredients

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

Method

  • Step 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.
  • 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 1 1/2 hours. Insert iceblock sticks. Return to the freezer for a further 6 hours or overnight or until set.

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