Cantaloupe Ice Pops

Cantaloupe Ice Pops

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From: EatingWell Magazine, July/August 1996

Finely slivered mint frozen inside these cantaloupe ice pops adds a delightfully pretty flair.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 small cantaloupe
  • ½ cup water
  • ¼ cup sugar
  • 1 tablespoon finely slivered fresh mint leaves
  • ¼- ⅓ cup lemon juice, depending on the sweetness of the melon


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  1. Cut cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1⅓ cups puree and transfer to a small bowl. (Reserve any remaining puree for another use, such as a smoothie.)
  2. 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.
  3. 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.
  4. 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 information

  • Per serving: 45 calories; 0 g fat(0 g sat); 1 g fiber; 11 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 11 g sugars; 1,894 IU vitamin A; 23 mg vitamin C; 7 mg calcium; 0 mg iron; 10 mg sodium; 159 mg potassium
  • Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (38% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 other carbohydrate

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