Honeydew Melon Pops

Elky Friedman Elky Friedman
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For these pops, choose melons that are a little overripe, as they will have a higher water content. (They’ll be heavy for their size.) Honeydew is rich in vitamin C and potassium. Try layering the honeydew mixture with the watermelon and cantaloupe variations for beautiful pastel pops.

6h 10m 8
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Salt Free Dairy

Contains: Dairy

Directions

Prepare the Pops

  1. Combine two cups melon with yogurt, lime juice, and zest in the food processor or blender; process until smooth.

  2. In a microwave-safe cup, heat the honey in the microwave oven for 30 seconds, until thinned.

  3. Add the honey to the melon mixture; process again to combine.

  4. Add the remaining two cups melon.

  5. Fill the pop molds with the mixture. Insert the sticks. Freeze for at least six hours.

  6. Remove from the freezer; let stand at room temperature for five minutes before removing the pops from the molds.

Variations:

To achieve this look, you’ll need to layer the honeydew pops recipe with these watermelon and cantaloupe variations. When layering different flavors, remember that like ingredients stick together best (thin with thin, and thick with thick). Pour in one layer and let set for 30 minutes to one hour before adding the next.

 

Watermelon and Almond Pops: Replace the honeydew melon with 5 cups diced watermelon, and replace the lime juice with 2 teaspoons almond extract. Stir in 1/3 cup sliced almonds after the watermelon mixture has been processed.

 

Cantaloupe and Mint Pops: Replace the honeydew melon with 4 cups diced cantaloupe, and replace the yogurt with 1/3 cup soy milk. Stir in 3 chopped fresh mint leaves after the melon mixture has been processed.

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