1/2 (about 900g) rockmelon, peeled, deseeded, coarsely chopped
200ml sparkling wine
100g (1/2 cup) caster sugar
1 tablespoon chopped fresh basil
Line the base and 2 long sides of a shallow 20 x 30cm (base measurement) metal cake pan with freezer proof paper. Place the rockmelon, wine and sugar in a medium saucepan over medium-high heat. Cook, stirring, for 5 minutes or until the sugar dissolves.Add the basil and stir until well combined.
Place the rockmelon mixture in the bowl of a food processor and process until smooth. Pour into the prepared pan. Cover with foil. Place in the freezer for 2 hours or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 2 hours, using a fork to scrape the mixture into coarse crystals every 30 minutes, or until firm.
Divide among serving glasses and serve immediately.