Today mark’s the 5th anniversary of my blog. Can you believe it? I have been churning out rubbish & crap for 5 years haha. I have come a long wait since the start, learn a lot from cooking & meet great people. It’s great being part of such a lovely food bloggers community.
I had this recipe in my head for a while and luckily this month SABH was great one. Tropical fruits fits perfectly. When its’ hot I craved these little melon ice blocks from Asian groceries. Usually priced at a dollar and sadly too small. My take was to somewhat replica this. The one in the stores tastes a bit more creamy but I needed to cut out any milk products just in case my lactose intolerance triggers.
These ice blocks are pretty healthy and to make it healthier you could further reduce the sugar. There is nothing like a hot day and opening up your fridge and have these ice blocks calling your name
1/2 honey dew melon, scoop out the seeds and chopped into 2 cms pieces
1/4 caster sugar
1/2 boiling water
1 teaspoon of lime or lemon juice
1. Dissolved caster sugar in boiling water. Stir with a fork and keep stirring until all sugar is dissolved. Put aside.
2. Place honeydew melon in a food processor and blend until mushy. You probably need at least 2 batches and maybe a third depending on the size of your melon.
3. Mix all the honey dew puree with sugar water & lime.
4. Poor mixture into ice block moulds and place in freezer
5. After at least 5 hours (might be longer depending on how cold your freezer is) the melon ice blocks are ready to eat!
Thanks to Dining with a Stud for hosting the Tropical fruit dessert blog hop.