Melon Ice Pops

Are hot and humid days leaving you with a muggy disposition? Fortunately, taming boiling temperaments is possible with a clear solution ─ ice pops to the rescue! Evading sugary selects, this summer encourages the making of your very own icebox “go-to” treat. For my take, I forgo the freezer aisle and opt for fresh and seasonally fragrant produce. Both naturally sweet, either watermelon or cantaloupe is ideal for your choice of melon pops though other varieties ─ canary, honeydew or casaba ─ are equally formidable substitutes.

Melon Ice Pops 3 arrSimply delicious and irresistibly quick to make, here’s how: cut your melon of choice into chunks, then place fleshy cubes into a food processor and pulse until a purée consistency is reached; and finally, pour contents into a popsicle mold and set it into a freezer. It’s truly that easy! Just chop, blend, and let it go into the icebox to solidify. To enjoy, simply remove the frozen pops from the icebox and leave them at room temperature to slightly defrost. Melon Ice Pops 2 arrOr, if you can’t wait, run hot tap water over the surface of the container’s exterior until a popsicle loosens and is ready for a lift. ‘Et voilà!’ ─ no-fuss frosticles!

Subtly sweet and virtually guilt-free, I did not add any sugar to my batch of cantaloupe melon pops. Hopefully, you will also luck out with ripened fruit. But if not, no worries! Keeping a cool head, you can most definitely adjust this recipe with extra helpings ─ tablespoon(s) of sugar or honey ─ and ultimately appease your sweet tooth. As a rule of thumb, remember: give blitzed contents a taste and, then, fine-tune ingredients to create a palatably suitable concoction.Melon Ice Pops 7 arr

No food processor? ─ No problem! In keeping with a cool summer and the above steps, you can conveniently use a blender to make melon pops. As a friendly tip, liquid may be required to facilitate movement of solid watermelon or cantaloupe with this particular kitchen gadget. In this case, adding some water ─ just as I have for the cantaloupe pops ─ can help yield a liquefied texture. If watching your sugar-intake is a non-issue, replacing water with a splash or two of simple syrup ─ or a little more ─ is completely fine. Getting creative, you can even try elevating these frozen fruit pops with flavourful bursts of freshly squeezed orange or lemon citrus. Putting a lip-smacking spin on this recipe, I combine watermelon with good old-fashioned lemonade to create the best of both worlds ─ a tartly sweet edible duality that works, tastefully!

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