Ingredients
- 110 g caster sugar
- 125 ml water
- 700 g cantaloupe melon, peeled and chopped
- 80 ml lemon juice
- 600 g honeydew melon, peeled and chopped
Instructions
- Combine the sugar and water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar is dissolved. Bring to a boil, then cool down to room temperature.
- Process the cantaloupe melon with half the cooled sugar syrup and half the lemon juice until smooth. Strain through a sieve with the help of a spoon to extract any excess liquid, then discard the pulp.
- Pour the mixture into eight 100 ml ice-block moulds. Freeze for 2 hours or until firm.
- Process the honeydew melon with the remaining syrup and lemon juice until smooth. Strain through a sieve with the help of a spoon to extract any excess liquid, then discard the pulp.
- Pour the honeydew mixture into the same moulds. Insert ice-block sticks, then freeze overnight or until firm.
