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Recipe courtesy of How to Win Summer
Recipe courtesy of How to Win Summer
Show:
How to Win Summer
Honeydew Melon and Cilantro Ice Pops
Getting reviews...
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
-
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
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- Level: Easy
- Total: 8 hr 40 min
- Prep: 5 min
- Inactive: 8 hr 30 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
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
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.
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