Makes eight 3-ounce ice pops Kris says, “I always look forward to this refreshing, summery pop. It reminds me of vacations in Mexico, where I’ve been served pieces of melon or mango sprinkled with lime, salt, and cayenne pepper. At the beach and with a nice cold beer in hand, I could eat that spicy fruit all day long!”
TECHNIQUE: Ice pops
SPECIAL EQUIPMENT: Ice pop molds
CHILLING TIME: At least 4 hours
SHELF LIFE: 1 week
INGREDIENTS
- 1 small Galia melon (about 2¼ pounds), peeled, seeded and cut into chunks
- ½ cup 1:1 Simple Syrup, cooled
- 2 tablespoons fresh strained lime juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
MAKE THE BASE
- In a food processor or blender, purée the melon until smooth. Strain through a fine-mesh strainer into a medium bowl.
- Add 6 tablespoons of the simple syrup, the lime juice, salt, and cayenne. Taste the base and adjust sweetness as needed by adding the remaining simple syrup.
FREEZE THE ICE POPS
- Transfer the base to a liquid measuring cup and pour into the ice pop molds. Insert the sticks and freeze until completely solid, about 4 hours.
- Unmold just before serving.
MAKE IT YOUR OWN
- Use any variety of melon in place of Galia melon.
