If you like cantaloupe — especially if you like cantaloupe sorbet — you’ll love these popsicles. These are my favorite popsicles so far this summer.
This recipe is adapted from Fany Gerson’s Paletas de Melón recipe in her book Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas.
- 4 cups chopped cantaloupe
- 1/2 cup water
- 1/2 cup superfine sugar
- 1 Tablespoon lemon juice, freshly squeezed
- pinch of salt
Stir the superfine sugar into the water until it is dissolved. (As I mentioned in my Strawberry lemonade popsicles post, it is worth getting your hands on superfine sugar, because it dissolves easily in room temperature water. If you can’t find it, you can always heat the water and the same amount of regular sugar together on the stovetop in a saucepan until the sugar dissolves. Then let the sugar water cool down before continuing.)
Blend sugar water, cantaloupe, lemon juice and salt thoroughly. Pour into popsicle molds and freeze.