After a few unusually wet days here in northern California summer has returned. You’ve heard me blah, blah, blah about what a dry winter season we had this year so I won’t drone on. I will say, though, that I didn’t mind the dampness and overcast skies at all. I made a big pot of ribollita and ate it for days. The only hitch was that I couldn’t share these popsicles with you sooner. Describing to you how cool and refreshing these pops were while I was bundled up in a cozy old sweater just didn’t seem right.
But today is a different story. It’s barely 9 am and it’s already 70 degrees. I’ll hop on the trail for a morning jog and these will be waiting for me when I return.
Two ingredients are all you need for this cool summer treat, 1 whole cantaloupe and some sugar. This is actually my recipe for Cantaloupe Sorbet, I just reduced the amount of sugar. The simplicity of the recipe promises a burst of fresh fruit flavor and for me, a bite of nostalgia. Summer days when I was growing up meant pitcher after pitcher of cantaloupe juice prepared simply with sugar water and shredded cantaloupe over ice. If you like cantaloupes as much as I do, give these pops a try. After one taste you’ll want a freezer full to refresh you all summer long.
- 1 ripe cantaloupe
- ½ cup + 1 tablespoon granulated sugar
- Slice the cantaloupe in half, remove the seeds and scoop out the meat and place in a blender. Purée until smooth. This should yield about 32 ounces of liquid with a regular-sized cantaloupe. (My mold is for 6, ½-cup popsicles but this will be enough to make 8)
- I like to make sure the sugar is completely dissolved so I combine the sugar (see note) with about 1 cup of the cantaloupe purée and heat it on the stove over medium heat for just a couple of minutes. Combine this slightly-heated mixture with the rest of the purée.
- Pour the purée in popsicle molds and freeze.