- 1 ripe rockmelon
- 1 cup + 1 tablespoon granulated sugar
- 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)
- 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.
- 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.