Cantaloupe Ice Pops Recipes

CANTALOUPE ICE POPS

Steps:

• In a blender or food processor, combine the first 5 ingredients; cover and process until smooth. Pour 1/4 cup into each cup or mold; insert pop sticks. Freeze until firm.

CREAMY CANTALOUPE POPS

Steps:

• Place cantaloupe in a blender. Cover and process until smooth; set aside. In a small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved. Remove from the heat. , Stir in pureed cantaloupe. Pour 1/4 cup into each mold; insert the Popsicle sticks. Freeze until firm.

CANTALOUPE ICE POPS

Steps:

• Puree the cantaloupe in a blender and measure: you should have 2 cups.
• Return the puree to the blender and process with 3/4 cups water, the sugar, and the lime zest and juice.
• Pour equal amounts into 8 ice-pop molds.
• Cover each mold with its lid and insert a wooden stick.
• Freeze until the pops are solid, at least 4 hours or overnight.
• Remove the pops from the molds and serve.

CANTALOUPE ITALIAN ICE

Steps:

• Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and cool.
• Peel and seed the cantaloupes. Cut into 2-inch pieces. Puree in a food processor. Strain through a medium sieve. Mix strained cantaloupe juice, sugar syrup, and lemon juice with a wire whisk.
• Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions.
• You may wish to place in the freezer compartment of your refrigerator for a few hours to harden. Serve in a dessert glass topped with whipped cream or with a scoop of vanilla ice cream. Garnish with fresh mint leaves.

CANTALOUPE ITALIAN ICE

Steps:

• Place a 7x12-inch glass dish in the freezer to chill.
• Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
• Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
• Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
• Place in a decorative bowl and garnish with mint leaves.

CREAMY CANTALOUPE POPS

Steps:

• Place cantaloupe in a blender.
• Cover and process until smooth; set aside.
• In a small saucepan, combine the cream and sugar.
• Cook and stir over low heat until sugar is dissolved.
• Remove from the heat.
• Stir in pureed cantaloupe.
• Pour 1/4 cup into each mold (popsicle mold or 3 oz. plastic cups); insert the popsicle sticks.
• Freeze until firm.