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1 cup water
2/3 cup sugar
4 ½ cups watermelon, chopped into small cubes (discard rind & seeds)
4 tsp fresh lemon juice
1 cup fresh raspberries


  1. In a saucepan, make a sugar syrup by simmering water with sugar, stirring until sugar dissolves.
  2. In a blender, puree watermelon. Add sugar syrup, lemon juice and ¾ cup raspberries, and continue to puree. Strain through a fine sieve into a freezer safe container.
  3. Cover mixture and place into freezer. Freeze until desired consistently.
  4. Serve scoops garnished with the remaining raspberries.