MELON MILK POPS
Cantaloupe, honeydew, and watermelon give these popsicles their tricolor flair. Puree the fruit with lime juice and condensed milk (or go vegan with a coconut version), then layer into molds and freeze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Yield Makes 10
Number Of Ingredients 4
Steps:
- In a blender, combine watermelon, 2 tablespoons condensed milk, 2 tablespoons lime juice, and a pinch of salt. Puree until smooth. Taste for sweetness; add more condensed milk as desired. Transfer to a pourable container. Rinse blender; repeat with cantaloupe and honeydew.
- Pour 1 to 2 tablespoons of one fruit puree into pop molds. Add 1 to 2 tablespoons each of other two fruit purees and repeat process until molds are filled to 1/4 inch from top. Freeze until firm, at least 8 hours and up to 1 month. To serve, run molds under warm water for a few seconds to release and unmold.
HONEYDEW LIME POPSICLES
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Categories Dessert Kid-Friendly Quick & Easy Low Sodium Frozen Dessert Lime Honeydew Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 10 popsicles
Number Of Ingredients 6
Steps:
- Dissolve sugar in water by stirring if using superfine or by heating in a small heavy saucepan if using regular granulated (then cool).
- Blend half of melon and half of lime juice in a blender until smooth. Add syrup and remaining melon and lime juice and purée until smooth. Force purée through a fine-mesh sieve into a 2-quart glass measure or bowl, pressing on solids and then discarding them.
- Pour mixture into molds and freeze until slushy, about 2 hours.
- Insert sticks, then freeze Popsicles until completely hardened, at least 6 hours.
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