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Ingredients (5)
- 1 cup caster sugar
- 1.5 kg watermelon
- 1.5 kg whole rockmelon
- 1.5 kg whole honeydew melon
- 1 tbsp mint leaves, chopped
Method
- Step 1 Combine sugar and 1 cup water in a small saucepan, and stir over low heat, without boiling, until sugar has dissolved. Increase heat to bring to the boil, then reduce heat and simmer for 1 min. Transfer to a wide jug and cool to room temperature.
- Step 2 Peel and deseed the melons (don’t worry about any small seeds in the watermelon). Roughly chop the flesh, keeping each melon separate. Puree in separate batches in a food processor, until smooth. Strain each batch through a sieve, pressing with the back of a spoon to extract as much juice as possible. Discard pulp and place juices in separate shallow, airtight containers (see the tip). Add mint to the honeydew juice.
- Step 3 Divide sugar syrup evenly between containers, and stir to combine. Place in the freezer. Freeze for about 2 hrs, or until frozen around the edges. Scrape and stir with a fork, and freeze again.
- Step 4 Freeze for about 6 hrs, stirring and scraping every couple of hours, then cover with lids and freeze overnight.
- Step 5 To serve, use a fork to scrape the mixtures into icy crystals, and layer each mixture into glasses.