Rockmelon, lemon and gin slushies


  • Serves 4 people

  • 500 gm rockmelon
  • 100 ml gin
  • 100 ml lemon juice, or to taste, plus wedges to serve
  • Stock syrup
  • 70 gm caster sugar
  • Thinly peeled rind of ½ lemon
01   Coarsely chop melon, place in a container and freeze (overnight).
02   Meanwhile, for stock syrup, combine sugar and 70ml water in a saucepan over medium-high heat, stir until sugar dissolves, bring to the boil, then set aside to cool. Add lemon rind and refrigerate for flavour to infuse (overnight).
03   Blend gin, lemon juice, strained stock syrup (discard rind) and frozen rockmelon in a blender, in two batches, until smooth. Pour into chilled glasses and serve immediately with lemon wedges.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.
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