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Rockmelon, lemon and gin slushies

You'll need

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.

A bottle of chilled Hendrick’s, a batch of frozen rockmelon and some syrup is all you need to keep guests happy this summer. If you’re entertaining a crowd, set out the prepared ingredients along with a blender and chopping board so your guests can whip up their own cocktails through the day. You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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