Image by Ian Wallace
Ingredients (5)
- 220g (1 cup) caster sugar
- 1/2 honeydew melon, peeled, chopped
- 1/2 rockmelon, peeled, chopped
- 250g punnet raspberries
- Soda water or sparkling mineral water, to serve
Method
- Step 1 Place the sugar and 250ml of water in a small saucepan over low heat, stirring to dissolve the sugar. Increase the heat to medium and boil until reduced by half. Set aside to cool.
- Step 2 Place the honeydew melon and two tablespoons of cooled sugar syrup in a blender and process until smooth. Pour into bottles to half fill and freeze for one hour until frozen. Repeat with the rockmelon and raspberries.
- Step 3 Transport to the beach frozen. Top with soda or mineral water to serve.