When making these cantaloupe popsicles, choose a sweetly fragrant cantaloupe melon that seems heavy for its size. It’s great with just lemon or lime, although adding fresh basil (see Variations below) adds complexity of flavor.–Cesar and Nadia Roden
LC Cantaloupe Crazed Note
“I LOVE this cantaloupe popsicles recipe!” “Who needs ice cream with popsicles that taste this good?” “Love these and will definitely make them again!” That’s what folks are saying about this cantaloupe popsicles recipe, which is a dazzling display of unfettered cantaloupe-ness. The freshest local melon from your local farmers’ market will, quite obviously, be divine when made into popsicles, although with its squeeze of citrus and modest amount of sugar, this recipe is incredibly forgiving and also the perfect destination for those melons that are a little disappointingly bland or dangerously teetering on the brink of being overripe.
Special Equipment: Popsicle molds
Cantaloupe Popsicles Recipe
- Quick Glance
- 10 M
- 2 H, 30 M
- Makes 8 to 10
- 3/4 cup cold water
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 1/4 pounds (from 1 small melon) cantaloupe melon chunks
- 4 tablespoons freshly squeezed lime or lemon juice
- 1. Dump the water and sugar in a small saucepan over medium heat, bring to a simmer, and cook just until the sugar has dissolved. Remove the pan from the heat and let the mixture cool to room temperature.
- 2. Put the cantaloupe chunks in a food processor and blend to a smooth puree. Add the cooled mixture and lime or lemon juice and blend again.
- 3. Pour the syrup mixture into your popsicle molds, leaving 1/4 inch space at the top of each mold to allow the mixture to expand when it freezes. Insert a popsicle stick into the molds and freeze until solid, about 2 hours.
- Fresh Herb & Cantaloupe Popsicles
- Add 15 leaves basil, mint, or tarragon to the water and sugar in the pan at the very beginning of the recipe. Remove the leaves after the sugar syrup has cooled to room temperature, squeezing them to extract as much liquid as possible.
- Ginger & Cantaloupe Popsicles
- Add 2 tablespoons freshly grated ginger to the water and sugar in the pan at the very beginning of the recipe. (Be sure to peel and finely grate the ginger over a small bowl to catch any juice. Then dump the grated ginger and any juice into the pan.) Strain the mixture after the sugar syrup has cooled to room temperature, pressing on the solids to extract as much liquid as possible.
- Boozy Cantaloupe Popsicles
- Melon is also nice with a splash of booze. Add 3 to 4 tablespoons port to the food processor along with the other ingredients.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!