Category:
Desserts
Seasons:
June, July, August
Adapted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
Photography by Whitney Arostegui
Special equipment needed: 8 3-oz. ice-pop molds (or shot glasses) and popsicle sticks
Super easy
1 small Galia melon, peeled, seeded and cut into chunks
1/2 cups simple syrup (equal amounts of water and sugar, heated until sugar dissolves), cooled and divided
2 tablespoons freshly squeezed lime juice, strained
1/4 teaspoons kosher salt
1/8 teaspoons cayenne pepper
Picante Galia Melon Ice Pops Directions
In a food processor or blender, puree the melon until smooth. Strain through a fine-mesh strainer into a medium-size bowl.
Add 6 tablespoons of the simple syrup, then the lime juice, salt and cayenne and taste. It should taste just a bit too sweet (once frozen, it will lose some of its sweetness). Add the remaining simple syrup if needed.
Transfer to a liquid measuring cup and pour into ice-pop molds (or shot glasses as shown in our photograph). Insert the sticks and freeze until completely solid, about 4 hours. Unmold just before serving.
