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

Source: EatingWell Magazine, July/August 1996




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; protein 0.5g; carbohydrates 11.4g; dietary fiber 0.5g; sugars 10.5g; fat 0.1g; vitamin a iu 1893.7IU; vitamin c 23.3mg; folate 13.9mcg; calcium 7.3mg; iron 0.2mg; magnesium 7.7mg; potassium 158.6mg; sodium 9.6mg.

1 other carbohydrate