Rockmelon Sorbet Ice Blocks



  • 1 ripe rockmelon
  • 1 cup + 1 tablespoon granulated sugar


      1. Slice the rockmelon in half, remove the seeds and scoop out the meat and place in a blender. Puree until smooth. This should yield about 4 cups ofliquid with a regular-sized rockmelon. (Depending on your ice block molds this should be about 8 x 1/2 cup ice blocks)
      2. To dissolve the sugar combine the sugar (see note) with about 1 cup of the rockmelon puree and heat it on the stove over medium heat for just a couple of minutes. Combine this slightly-heated mixture with the rest of the puree.
      3. Pour the puree into ice block molds and freeze.

      HANDY HINT...Depending on the size and sweetness of your rockmelon, you may need more or less sugar. A rule of thumb when tasting is that the pureed fruit and sugar mixture will taste almost too sweet before it is frozen. It mellows out once frozen.

      Ingredients for Rockmelon Sorbet Ice Blocks

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