Method

• 1.
  Place the sugar and 250ml of water in a small saucepan over low heat, stirring to dissolve the sugar. Increase the heat to medium and boil until reduced by half. Set aside to cool.
• 2.
  Place the honeydew melon and two tablespoons of cooled sugar syrup in a blender and process until smooth. Pour into bottles to half fill and freeze for one hour until frozen. Repeat with the rockmelon and raspberries.
• 3.
  Transport to the beach frozen. Top with soda or mineral water to serve.