Cantaloupe Ice Pops Recipes

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.

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.

Steps:

• In a blender, combine raspberries and 1/3 cup sugar and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a 2-cup measuring cup, pressing lightly on solids (you should have about 2/3 cup puree); discard solids. Whisk in 2 tablespoons yogurt.
• In a clean blender, combine cantaloupe and 1/3 cup sugar; blend until smooth. Pour through a fine-mesh sieve into another measuring cup, pressing lightly on solids (you should have about 3/4 cup puree); discard solids. Whisk in 6 tablespoons yogurt. Fill six 3-ounce ice-pop molds halfway with raspberry mixture, then top with cantaloupe mixture, slowing pouring down sides of molds. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

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.

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.