Name: Watermelon and strawberry ice-block
Cook time: 15 min
Total time: 15 min
Ingredients: 1/3 cup water; 2 tablespoon white sugar; 250 gram peeled, seeded and coarsely chopped watermelon; 80 gram hulled and coarsely chopped strawberries; 2 teaspoon lemon juice; 1/3 cup (80ml) ice-block moulds

Ingredients

1/3 cup water

2 tablespoon white sugar

250 gram peeled, seeded and coarsely chopped watermelon

80 gram hulled and coarsely chopped strawberries

2 teaspoon lemon juice

1/3 cup (80ml) ice-block moulds

Method

1.Combine water and white sugar in a small saucepan; stir over low heat until sugar dissolves. Bring to the boil; boil, uncovered, about two minutes or until mixture thickens slightly. Transfer syrup to small bowl; refrigerate until cold. Blend or process cold syrup with watermelon, strawberries and lemon juice until smooth. Pour mixture into four ice-block moulds. Freeze overnight or until firm.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook