Melon Balls with Ginger Syrup
By OcadoLife
Published on 30 July 2026
This melon medley from Honey & Co founders Sarit Packer and Itamar Srulovich is a refreshing way to cool off on a hot day. Allow at least 15 mins for the ginger syrup to infuse the fruit, then serve as a retro-style ‘sundae’ – piled into a tall glass and topped with your favourite ice cream.Time and servings
15 minsTotal time
4Servings
15 minsPrep time
Ingredients
- 150g orange-fleshed melon (approx. ½ melon), deseeded
- 150g yellow- or green-fleshed melon (approx. ½ melon), deseeded
- 250g watermelon (approx. ½ baby watermelon), deseeded
- 1 lemon, zested and juiced, plus extra zest curls to garnish
- 1 tbsp runny honey or maple syrup
- 5cm piece of fresh ginger, peeled and smashed
- 30g crystallised ginger, finely chopped
- 4 scoops ice cream, to serve (optional)
Method
Step 1
Using a melon baller or metal measuring spoon, scoop the melons into balls and place in a large bowl.Step 2
In a small jar, combine the lemon zest and juice, honey and smashed ginger. Screw on the lid; shake well.Step 3
Strain the syrupy mixture over the melon balls, mix well and marinate in the fridge for at least 15 mins.Step 4
Just before serving, scatter the crystallised ginger over the melon and garnish with lemon zest curls. Serve in tall glasses, topped with a scoop of ice cream, if you like.