Finely slivered mint frozen inside these cantaloupe ice pops adds a delightfully pretty flair. Source: EatingWell Magazine, July/August 1996

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.


Equipment: 8 popsicle molds or small (2-ounce) paper cups

Nutrition Facts

45 calories; 0.1 g total fat; 10 mg sodium. 159 mg potassium; 11.4 g carbohydrates; 0.5 g fiber; 11 g sugar; 0.5 g protein; 1894 IU vitamin a iu; 23 mg vitamin c; 14 mcg folate; 7 mg calcium; 8 mg magnesium;