Cantaloupe Ice Pops
- Active Time 20m
- Total Time 1h 30m
eight 2-ounce pops
Finely slivered mint adds a delightfully pretty flair when frozen within these cantaloupe ice pops.
- 1 small cantaloupe
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon finely slivered fresh mint leaves
- 1/4 to 1/3 cup lemon, juice depending on the sweetness of the melon
Cut the cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Purée until smooth; measure 1 1/3 cups purée and transfer to a small bowl.
Pour the water into a small saucepan, add the sugar and bring to a boil over high heat. Stir in the mint and immediately remove from the heat. Let stand for 1 minute.
Stir the mint syrup and lemon juice into the cantaloupe purée in the bowl. Pour the mixture into 8 individual frozen-treat molds or small (2-ounce) paper cups.
Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm. Dip the molds briefly in hot water before unmolding.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
45 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 10mg sodium; 11g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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