Finely slivered mint frozen inside these cantaloupe ice pops adds a delightfully pretty flair.
Eight 2-ounce pops
Active Time: 20 minutes |
Total Time: 1 1/2 hours
1 small cantaloupe
1/2 cup water
1/4 cup sugar
1 tablespoon finely slivered fresh mint leaves
1/4-1/3 cup lemon juice, depending on the sweetness of the melon
Cut cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1 1/3 cups puree and transfer to a small bowl. (Reserve any remaining puree for another use, such as a smoothie.)
Pour water into a small saucepan, add sugar and bring to a boil over high heat. Stir in mint and immediately remove from the heat. Let stand for 1 minute.
Stir the mint syrup and lemon juice into the cantaloupe puree. Pour the mixture into 8 individual popsicle 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.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
12 g Carbohydrates;
1 g Protein;
1 g Fiber;
10 mg Sodium;
160 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Equipment: 8 popsicle molds or small (2-ounce) paper cups