Rockmelon sorbet with fresh papaya

In the mood for something sweet and refreshing? Try this rockmelon sorbet with fresh papaya- the perfect fruity summer treat!

  • 20 mins preparation
  • Serves 4
  • Print


Rockmelon sorbet with fresh papaya
  • 1/2 (750g) ripe rockmelon
  • 1 cup (250ml) coconut water
  • 1/3 cup (80ml) maple syrup
  • 1/3 cup (120g) glucose syrup
  • 1 tablespoon lime juice
  • 1 small (650g) red papaya


Rockmelon sorbet with fresh papaya
  • 1
    Remove skin and discard seeds from the rockmelon; chop the flesh.
  • 2
    Blend or process the rockmelon, coconut water and maple syrup, glucose and lime juice until smooth. Pour into a 1 litre (4 cups) container and freeze for several hours or overnight.
  • 3
    Remove frozen rockmelon from the freezer and break it up into chunks. Re-blend until smooth and creamy. Return to the freezer for several hours until frozen or it can be served semi frozen.
  • 4
    Serve scoops of the rockmelon sorbet with pieces of papaya.


Suitable to freeze. Not suitable to microwave. This can also be made in an ice-cream churn.

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