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
- 1/2 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, 1/2-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.
Depending on the size and sweetness of your cantaloupe you may need more or less sugar. A rule of thumb when tasting is that the puréed fruit and sugar mixture will taste almost too sweet before it is frozen. It mellows out once frozen.