Honeydew Melon and Cilantro Ice Pops
Make these ice pops in peak melon season for the ultimate summer treat. The cilantro simple syrup and lime add a bright zing to the sweet, mild fruit, turning a classic frozen snack into something extra refreshing.
Key Details
Level: Easy
Total Time: 8 hours 40 minutes (includes 8 hours 30 minutes of inactive freezing time)
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 to 6 servings
Special Equipment
Four 4-ounce ice-pop molds (or six 3-ounce molds)
4 or 6 ice-pop sticks
Ingredients
Sugar (quantity not specified in original recipe)
1/4 cup water
Fresh cilantro (quantity not specified in original recipe)
Honeydew melon (quantity not specified in original recipe, peeled and cubed)
Lime zest (quantity not specified in original recipe)
Lime juice (quantity not specified in original recipe)
Pinch of salt
Directions
Prepare the cilantro simple syrup: In a small saucepan, bring the sugar and 1/4 cup water to a gentle simmer over medium heat. Stir occasionally until the sugar fully dissolves (about 5 minutes). Remove from heat, add the cilantro, and stir until wilted. Let the mixture cool completely at room temperature (at least 30 minutes).
Blend the fruit mixture: Combine the honeydew melon, lime zest, lime juice, and a pinch of salt in a blender. Strain the cooled cilantro syrup into the blender, pressing the cilantro with the back of a spoon to extract as much flavor as possible (discard the cilantro). Puree until smooth, scraping down the sides of the blender if needed. Transfer the mixture to a liquid measuring cup with a spout for easy pouring.
Freeze the pops: Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top to allow for expansion. Insert the sticks and freeze until solid (5 hours to overnight). To serve, run the molds under warm water for a few seconds to loosen, then unmold and enjoy immediately.
Categories
Healthy
Fruit
Honeydew Recipes
Gluten Free
Low Sodium
Diabetes-Friendly
Heart-Healthy
Low Calorie
Low-Fat
Low-Cholesterol
