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. Source: EatingWell Magazine, July/August 2016

Nancy Baggett
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Freeze for up to 1 month.

Nutrition Facts

54 calories; 0.1 g total fat; 9 mg sodium. 111 mg potassium; 14.3 g carbohydrates; 0.4 g fiber; 13 g sugar; 0.3 g protein; 26 IU vitamin a iu; 11 mg vitamin c; 9 mcg folate; 5 mg calcium; 6 mg magnesium; 10 g added sugar;