Guys! This weekend I’m heading to sunny Orlando for the Food Blog Forum conference with my good pal, Megan. As a girl that is usually awkward, at best, in social situations involving crowds and small talk, I’m a bit nervous…but! my horoscope for the weekend says that I’ll be inspired by people I admire and I’ll be a social butterfly of sorts, so I’m gonna take that and run with it. Who am I to argue with the cosmos?!
But, let’s get to the matter at hand…ice pops! Tis the season and I have plans to crank them out all spring and summer…maybe into the fall. Watch out!
When I was a kid I always thought cantaloupe was honeydew because it’s more the color of honey — kid brains are so interesting. My kid brain would have loved these pops because they’re a real treat and fruit was the main dessert around our house…as I’m pretty sure my mom is part fruit bat.
I’m a huge fan of mint, but as a child I don’t recall ever having it in any other form than mint-chip ice cream or gum. I’m an adult these days, or so they say, and I LOVE fresh mint — especially with fruit, it’s just such a winner! These ice pops really couldn’t be any easier or more refreshing. They’re cool from the mint (and the freezing, duh), sweet from the honeydew, yet bright from a squeeze of fresh lime. And because I can’t help myself, I know that these would be excellent with a little booze mixed in (I love the idea of herbal gin or straight-up vodka). With or without booze, these ice pops are super refreshing, dead-simple, and sure to impress.
Honeydew Mint Ice Pops
Makes 10 ice pops.
Instead of pulsing the sugar and mint in a processor, you can just chop the mint and rub it into the sugar until fragrant. I made a REALLY minty syrup ’cause I like that, you can use half the amount for a more subtle flavor. Depending on how sweet your melon is, you may not need to use all of the mint syrup — taste the melon and add whatever amount of syrup you prefer. If you aren’t a fan of honeydew, use whatever melon you’d like, cantaloupe or watermelon would be excellent!
1/2 cup sugar
1 loosely packed cup of mint leaves
1/2 cup water
4 cups diced honey dew
juice of 1 lime
In a mini food processor, pulse the sugar and the mint leaves until the mint is finely chopped and the sugar is fragrant. Place the mint sugar into a saucepan with the water and bring to a boil to dissolve. Boil the syrup for 60 seconds, remove from heat, and strain through a fine mesh sieve.
Place the honeydew in a large bowl (or a blender, you may want to do this in batches if using a blender), along with the lime juice and mint syrup. Pulse with an immersion blender until smooth and no chunks of honeydew remain. Divide the mixture between popsicle molds, freeze 30-60 minutes, insert sticks, and continue to freeze until solid (8 hours is best).