Melon Ice Candy Food

MELON ICE CANDY

Melon Ice Candy image

A frozen treat filled with shredded cantaloupe and milk, this makes a great treat on a hot summer day! Typically stored in long, thin plastic bags, this is probably the closest Filipino equivalent to the American Otter Pop (but could also be placed in molds as well).

Provided by Sporadic Cookie

Categories World Cuisine Recipes Asian Filipino

Time 6h25m

Yield 20

Number Of Ingredients 4

Ingredients

4 pounds cantaloupe, shredded
1 (12 fluid ounce) can evaporated milk
2 quarts water
1 ¼ cups white sugar

Steps:

Mix cantaloupe, evaporated milk, water, and sugar in a large pitcher, stirring until combined. Refrigerate for 10 minutes. Divide shredded cantaloupe and liquid into molds and freeze until firm, about 6 hours.

Nutrition Facts : Calories 104.6 calories, Carbohydrate 21.8 g, Cholesterol 5.5 mg, Fat 1.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 37.4 mg, Sugar 21 g

HONEYDEW MELON AND CILANTRO ICE POPS

Honeydew Melon and Cilantro Ice Pops image

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.

Provided by Food Network Kitchen

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1/3 cup sugar
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)
Kosher salt

Steps:

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.

Nutrition Facts : Calories 113 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 158 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Protein 1 grams, Sugar 27 grams

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