Chile pepper gives this frozen pop recipe an irresistible (but optional) blast of heat. Jalapeño intensifies the green of the honeydew, but a pinch of ground Aleppo chile can let you feel the burn in a more sophisticated-tasting way.

Nancy Baggett
Source: EatingWell Magazine, July/August 2016




Ingredient Checklist


Instructions Checklist
  • Combine melon, honey, lime zest, lime juice and jalapeno to taste in a food processor. Puree until smooth. Strain through a fine-mesh sieve into a bowl, then transfer to a 4-cup measuring cup. Stir in enough limeade to yield 2 1/4 cups.

  • Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.


Make Ahead Tip: Freeze for up to 1 month.

Nutrition Facts

54 calories; protein 0.3g 1% DV; carbohydrates 14.3g 5% DV; dietary fiber 0.4g 2% DV; sugars 13.3g; fat 0.1g; saturated fat 0g; cholesterol 0mg; vitamin a iu 25.6IU 1% DV; vitamin c 11.4mg 19% DV; folate 9.3mcg 2% DV; calcium 5mg 1% DV; iron 0.1mg 1% DV; magnesium 5.8mg 2% DV; potassium 110.7mg 3% DV; sodium 9.5mg; thiamin 0mg 2% DV; added sugar 10g.