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strawberry melon pops

Posted: January 25th, 2012
by bethb143

This recipe was made with the Recipe Maker to create customized ice pops with your choice of fruits, flavorings and stir-ins.

Serves/Yields: Yields about ten one-third-cup pops

Created Using: Ice Pops

cantaloupe granulated sugar Greek yogurt more more

1/2 cup granulated sugar

pinch kosher salt

4 3-inch strips lemon zest (peel with a vegetable peeler and remove any white pith)

2-1/2 cups strawberries, hulled

1 cup plain Greek-style yogurt

1/2 cup quartered strawberries (or cut into smaller pieces if large)

1/2 cup small-diced cantaloupe

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the lemon zest. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the hulled strawberries in batches in a blender. Measure out 1 cup of puree (save any extra for another use) and combine it with the syrup. Stir in the yogurt until well-combined.

Distribute the quartered strawberries and diced cantaloupe among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the quartered strawberries and diced cantaloupe. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they are best eaten within 3 weeks.