Tuesday, September 17, 2013

Cantaloupe Mint Ice-Pops

For the last year I have had a rinky dink little freezer-pop maker that I have been using. It has done the job, but the freezer pops are tiny and it only makes a few at a time. So this year for my birthday I asked for a good quality freezer-pop maker and a cookbook to go along with it. When I got it I was thrilled and obviously had to use it immediately!

I made cantaloupe mint ice-pops and they have been awesome! The ice-pop maker makes 10 good sized ice-pops at a time, so we have been eating these things over the last week now. I am happy with the ice-pop maker and the recipe. It has been the perfect after dinner treat to wind down the summer. (And the perfect thing for using some of the mint in our back yard.)

Cantaloup Mint Ice-Pops (from the book "People's Pops")
makes 10 ice-pops
-2/3 cup cane (or regular) sugar
-2/3 cup water
-6 sprigs fresh mint (a large hand full without stems)
-1 cantaloupe peeled, seeded, and sliced

In a small sauce pan combing sugar and water. Bring it to a simmer over medium-high heat stirring until the sugar dissolves. Add the mint to the sugar water mixture and let it simmer covered on low heat for 5 minutes. Turn off the heat and let it rest another 5 minutes while the mint seeps.

Add the cantaloupe to a food processor or blender and puree. Transfer the cantaloupe to a bowl or or pitcher with a pouring spout.

Take the sugar water mint mixture off the stove and strain the mint out. Be sure to squeeze all the liquid out of the mint, then discard the mint. Add the mint flavored sugar water to the cantaloupe, mix, and pour into the ice pop molds. Freeze 5+ hours or overnight. I found that the longer I froze the pops the better they were.

No comments:

Post a Comment