Minty melon ice blocks

This melon ice block recipe is bursting with minty freshness. The combination of watermelon, lemon and honeydew melon creates a healthier, homemade version of the classic Kiwi 'traffic light' popsicle

By Emma Galloway
  • 10 mins preparation
  • 5 mins cooking
  • 24 hrs marinating
  • Makes 10
  • Print
For more recipes, tips and inspiration from Emma Galloway, check out her blog
This recipe was first published in Taste magazine.
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  • 1/3 cup (80ml) cold water
  • 1/3 cup (65g) unrefined raw sugar
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 2 cup diced honeydew melon
  • 1/2 cup loosely packed mint leaves
  • 2 cup diced watermelon, seeds removed


  • 1
    Bring water and sugar to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat, and simmer for 2-3 minutes, or until slightly reduced and syrupy. Remove from the heat and set aside to cool slightly before adding lemon juice.
  • 2
    Place honeydew melon in a blender, add mint and half the lemon sugar syrup. Blend until smooth, then divide evenly between 10 iceblock moulds. Freeze for 2 hours or until just set.
  • 3
    Blend watermelon with remaining lemon syrup, then divide evenly between the moulds. Insert wooden sticks and freeze for 4 hours, or overnight. Run under warm water to help release from the moulds


You will get some natural separation in the watermelon mixture when it's freezing. Don't worry though, it doesn't affect its taste at all