Cantaloupe Ice Pops Food

CANTALOUPE ICE POPS

Steps:

• In a blender or food processor, combine the first 5 ingredients; cover and process until smooth. Pour 1/4 cup into each cup or mold; insert pop sticks. Freeze until firm.

CANTALOUPE ICE POPS

Steps:

• Puree the cantaloupe in a blender and measure: you should have 2 cups.
• Return the puree to the blender and process with 3/4 cups water, the sugar, and the lime zest and juice.
• Pour equal amounts into 8 ice-pop molds.
• Cover each mold with its lid and insert a wooden stick.
• Freeze until the pops are solid, at least 4 hours or overnight.
• Remove the pops from the molds and serve.

CANTALOUPE ITALIAN ICE

Steps:

• Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and cool.
• Peel and seed the cantaloupes. Cut into 2-inch pieces. Puree in a food processor. Strain through a medium sieve. Mix strained cantaloupe juice, sugar syrup, and lemon juice with a wire whisk.
• Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions.
• You may wish to place in the freezer compartment of your refrigerator for a few hours to harden. Serve in a dessert glass topped with whipped cream or with a scoop of vanilla ice cream. Garnish with fresh mint leaves.

MIDORI MELON ICE POPS

Steps:

• Blend all ingredients in a blender until smooth. Pour purée into a sieve lined with a double thickness of cheesecloth set over a bowl and let drain, undisturbed, 30 minutes. Discard solids in sieve. Pour liquids into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.

CREAMY CANTALOUPE POPS

Steps:

• Place cantaloupe in a blender. Cover and process until smooth; set aside. In a small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved. Remove from the heat. , Stir in pureed cantaloupe. Pour 1/4 cup into each mold; insert the Popsicle sticks. Freeze until firm.

WATERMELON ICE POPS

Steps:

• Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
• Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half.
• Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
• Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into cups or moulds and insert sticks or plastic spoons.
• Freeze several hours until frozen.
• Store sealed in freezer-weight plastic bag for up to 2 weeks.