Melon Ice with Ginger Syrup

A light and refreshing dessert suitable for Diabetic, Dairy Free, Low Calorie, and Vegan diets in particular.

Making ice is a simple way to utilise your abundant fruit.

Freezing usually reduces the flavour of foods. To prevent this, cook and concentrate the fruit before freezing; or add complementary flavours suitable for any diet requests.

The ginger syrup and orange enliven the flavour of the frozen melon (alternatives are given for Diabetic and Low Calorie diets).

Diets for which Melon Ice with Ginger Syrup is suitable:

Diabetic, Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Raw, Vegetarian and Vegan.


Preparation: 10 mins + 3 hrs for freeze |Cooking: 15 mins |Serves: 2-3 (with syrup remaining)

1 melon
1 orange, peel only

For the Syrup*

50 gm (2 inch) ginger**
50 gm (1/4 cup) sugar ***
1 cup water


CUT melon in half and remove the seeds.
SCOOP out the flesh and purée.
FREEZE the purée in a covered, shallow container.
FORK through the purée each hour to break up the crystals. (It should be ready to serve in 3 hours.)

PEEL the ginger and cut finely.
MIX ginger, sugar and water.
BOIL the water and lower the temperature so the ginger softens and flavours the liquid.
COOK for 10-15 minutes until the liquid has thickened into a syrup while remaining at pouring consistency.
COOL before serving.
ZEST the orange and use the strips of peel to decorate the ice and for their aroma.


– Spoon1-2 tbsp of syrup over a scoop of ice and top with chopped orange peel.
– Serve with my ginger biscuits (the recipe for which is Dairy Free, Fodmap, Gluten Free, Vegetarian and Vegan.)


* Substitute with syrup from a jar of stem ginger for this syrup, if you prefer.
** Raw diet, add a little grated ginger to the melon before icing.
*** Replace sugar with stevia for Diabetic and Low Calorie diets.

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