Prepare yourselves for an onslaught of pops! I broke down and bought a set of popsicle molds (last summer I used a popover pan for chocolate pudding pops), and now I can’t get enough of the cooling treats. To break in the molds, I decided on a fruity flavor. Envision the succulent sweetness and perfume of a ripe cantaloupe because that’s exactly what these pops taste like. An infusion of fresh mint and lime zest makes these positively thirst quenching.
If you don’t own popsicle molds, simply chill the mixture for at least 4 hours before freezing in your ice cream maker for an equally refreshing sorbet!
2 cups water
1/2 cup sugar
1/4 cup sweet mint leaves, crushed
Zest of 1 lime
3 cups cantaloupe, pureed
2 Tbsp white rum
Combine water and sugar in a medium saucepan; bring to a boil then simmer until sugar has completely dissolved, 5-6 minutes. Remove syrup from heat and stir in mint leaves and lime zest; let steep 30 minutes. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
Stir in cantaloupe puree and rum. Fill each popsicle mold with 1/3 cup mixture, leaving a 1/2-inch of space at the top of each mold. Let freeze one hour before inserting popsicle sticks; continue to freeze until completely firm, 4 to 6 hours more. Run molds under hot water 30 to 45 seconds before unmolding, or let stand at room temperature 5 minutes. Wrap popsicles individually in plastic wrap and store in the freezer up to 3 weeks.
Yield – 10 popsicles
Calories – 60
Carbs – 14