Wednesday, July 22, 2009

Cantaloupe Mint Popsicles

As soon as the weather took a turn for the unbearably hot, I started craving popsicles. And I knew the popsicles would be infinitely better if theye were home made. One trip to Bed, Bath & Beyond and about $3 later, I had my very own popsicle molds.

That was about a month ago. I didn't get around to actually using them until tonight. I found the perfect guinea pig recipe in a cookbook I recently picked up, brought to you by the folks at Eating Well Magazine, Eating Well in Season. It's summer, cantaloupes are in season, and I happened to have one in the fridge thanks to my CSA bag. (And yes, I will probably mention my CSA in almost every entry, so brace yourselves).

The result is a sweet, but not syrupy, popsicle that is infinitely refreshing and delicious. It's like a frozen cocktail on a stick, sans alcohol. Run out and buy some $3 popsicle molds and make this right away. It will make you feel like a grown-up version of a kid again. Whatever that means.

Cantaloupe Mint Popsicles
adapted from
Eating Well in Season
makes 4 popsicles


1/2 small cantaloupe, seeds removed

1/4 cup water

2 tablespoons sugar

1/2 tablespoon finely chopped fresh mint leaves

juice of 1 small lemon


1. Scoop out flesh from the cantaloupe and puree in a food processor. Measure out just shy of 1 cup of puree and set aside in a bowl. (If you have extra, just drink it. Trust me.)

2. In a small saucepan, combine the water and sugar and heat over high heat. When it comes to a boil, stir in mint and immediately remove from heat. Let sit for 1 minute.

3. Stir the mint syrup into the cantaloupe puree, and stir in lemon juice. Pour into four popsicle molds, insert sticks*, and freeze until completely solid, at least a few hours. Dip the molds into hot water briefly before removing the popsicles.

*depending on your type of molds - if the sticks are free-standing, let the popsicles freeze for about an hour before you insert the sticks.


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