Midori Melon Ice Pops Recipes

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HONEYDEW MELON AND CILANTRO ICE POPS



Honeydew Melon and Cilantro Ice Pops image

Make these ice pops in peak melon season for the ultimate summer treat. The cilantro simple syrup and the lime add a bit of zing to the sweet, mild fruit and make the pops extra refreshing.

Provided by Food Network Kitchen

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 5

1/3 cup sugar
1 large bunch cilantro, stems and leaves roughly chopped (about 1 packed cup)
3 cups 1-inch cubes honeydew melon
Zest and juice of 1 lime (about 1 teaspoon zest and 2 tablespoons juice)
Kosher salt

Steps:

  • Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the cilantro and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
  • Put the melon, lime zest and juice and a pinch of salt in a blender. Strain the cilantro syrup into the blender, pressing the cilantro in the strainer with the back of a spoon to extract as much flavor as possible; discard the cilantro. Puree the melon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
  • Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

Nutrition Facts : Calories 113 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 158 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Protein 1 grams, Sugar 27 grams

MIDORI MELON ICE POPS



Midori Melon Ice Pops image

Categories     Vodka     Fruit     Dessert     Freeze/Chill     Melon     Midori     Summer     Vegan     Gourmet

Number Of Ingredients 6

4 cups (1/2-inch pieces) peeled ripe honeydew melon (1)
5 tablespoons Midori (melon liqueur)
3 tablespoons vodka
1 1/2 tablespoons superfine granulated sugar
Special Equipment
6 (1/3-cup) ice pop molds and 6 wooden sticks

Steps:

  • Blend all ingredients in a blender until smooth. Pour purée into a sieve lined with a double thickness of cheesecloth set over a bowl and let drain, undisturbed, 30 minutes. Discard solids in sieve. Pour liquids into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.

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