Tuesday, February 12, 2008
1 cup caster sugar
1/2 honeydew melon, peeled, chopped
1/2 rockmelon, peeled, chopped
9 oz punnet raspberries
Soda water or sparkling mineral water and straws, to serve
Place the sugar and 1 cup 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.
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.
Transport to the beach frozen. Top with soda or mineral water to serve.