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Rockmelon, lemon and gin slushies

Australian Gourmet Traveller recipe for rockmelon, lemon and gin slushies.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 5 mins cooking plus freezing, cooling, infusing
Rockmelon, lemon and gin slushies
Rockmelon, lemon and gin slushies

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.


  • 500 gm rockmelon
  • 100 ml gin
  • 100 ml lemon juice, or to taste, plus wedges to serve
Stock syrup
  • 70 gm caster sugar


  • 1
    Coarsely chop melon, place in a container and freeze (overnight).
  • 2
    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).
  • 3
    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 .

  • Author: Lisa Featherby