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

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Ingredients

Ingredient Checklist

Directions

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.

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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; protein 0.3g; carbohydrates 14.3g; dietary fiber 0.4g; sugars 13.3g; fat 0.1g; vitamin a iu 25.6IU; vitamin c 11.4mg; folate 9.3mcg; calcium 5mg; iron 0.1mg; magnesium 5.8mg; potassium 110.7mg; sodium 9.5mg; added sugar 10g.
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