These cantaloupe pops promise a burst of fresh fruit flavor with each bite.
Prep Time 5 minutes
Total Time 5 minutes
+ 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.