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.