Midori Melon Ice Pops Food

MIDORI MELON ICE POPS

Midori Melon Ice Pops image

Categories Vodka Fruit Dessert Freeze/Chill Melon Midori Summer Vegan Gourmet

Number Of Ingredients 6

Ingredients

4 cups (1/2-inch pieces) peeled ripe honeydew melon (1)
5 tablespoons Midori (melon liqueur)
3 tablespoons vodka
1 1/2 tablespoons superfine granulated sugar
Special Equipment
6 (1/3-cup) ice pop molds and 6 wooden sticks

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.

MIDORI MELON MOJITO CUPCAKES

Midori Melon Mojito Cupcakes image

Make and share this Midori Melon Mojito Cupcakes recipe from Food.com.

Provided by AmandaInOz

Categories Dessert

Time 45m

Yield 16 cupcakes

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mint leaf, loosely packed
3/4 cup whole milk, hot
1/4 lb unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 limes, grated zest of
1/2 teaspoon vanilla extract
1 teaspoon rum
1 1/2 cups heavy whipping cream
3 teaspoons Midori melon liqueur
2 tablespoons granulated sugar

Steps:

Preheat to 350°F.
Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
Sift flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum.
On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-20 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 3 tsp of midori liqueur and mix to combine.
Allow cupcakes to cool completely. Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.

Nutrition Facts : Calories 245.3, Fat 15.1, SaturatedFat 9.2, Cholesterol 73.4, Sodium 107.6, Carbohydrate 25.3, Fiber 0.6, Sugar 14.9, Protein 3

MIDORI MELON ICE POPS

Midori Melon Ice Pops image

Really delicious! Use your ice pop molds to make this refreshing adult ice pop. This recipe is a lot of fun! Should be served on a hot day, by the poolside or whenever you desire a little cooling refreshment!

Provided by Bev I Am

Categories Frozen Desserts

Time P1D

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups honeydew melon, peeled and ripe cut into 1/2-inch pieces
5 tablespoons Midori melon liqueur (melon liqueur)
3 tablespoons vodka
1 1/2 tablespoons superfine sugar
6 ice popsicle molds
6 wooden sticks

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.

Nutrition Facts : Calories 70.7, Fat 0.2, Sodium 21.3, Carbohydrate 13.9, Fiber 0.9, Sugar 12.7, Protein 0.6

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