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.
- Level: Easy
- Total: 8 hr 40 min
- Prep: 5 min
- Inactive: 8 hr 30 min
- Cook: 5 min
- Yield: 4 to 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 113 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 158 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Sugar
- 27 grams
Ingredients
1/3 cup sugar
1 large bunch cilantro, stems and leaves roughly chopped (about 1 packed cup)
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)
Zest and juice of 1 lime (about 1 teaspoon zest and 2 tablespoons juice)
Kosher salt
Directions
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.
