Honeydew Melon and Cilantro Ice Pops

Make these ice pops in peak melon season for the ultimate summer treat. The cilantro simple syrup and the lime add a bit of zing to the[ sweet, mild fruit and make the pops extra refreshing.]

Total Time:
8 hr 40 min
5 min
8 hr 30 min
5 min

4 to 6 servings

  • 1/3 cup sugar
  • 1 large bunch cilantro, stems and leaves roughly chopped (about 1 packed cup)
  • 3 cups 1-inch cubes honeydew melon
  • Zest and juice of 1 lime (about 1 teaspoon zest and 2 tablespoons juice)
  • Kosher salt
  • Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks

  • Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the cilantro and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.

  • Put the melon, lime zest and juice and a pinch of salt in a blender. Strain the cilantro syrup into the blender, pressing the cilantro in the strainer with the back of a spoon to extract as much flavor as possible; discard the cilantro. Puree the melon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.

  • Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

To remove the melon rind, use a large, sharp knife to slice a half inch or so off the top and bottom ends, stand the melon on one end and slice the rind off in vertical strips, following the curve of the fruit.

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    This recipe is featured in:

    Frozen Treats