Best Honeydew Melon Pops Recipes

Melon Milk Pops image

Provided by Martha Stewart

Time 8h

Yield Makes 10

Number Of Ingredients 4

1 1/2 cups each watermelon, cantaloupe, and honeydew cubes
6 tablespoons sweetened condensed milk or coconut condensed milk, plus more as needed
6 tablespoons fresh lime juice (from 2 limes)
Kosher salt

Steps:

In a blender, combine watermelon, 2 tablespoons condensed milk, 2 tablespoons lime juice, and a pinch of salt. Puree until smooth. Taste for sweetness; add more condensed milk as desired. Transfer to a pourable container. Rinse blender; repeat with cantaloupe and honeydew.
Pour 1 to 2 tablespoons of one fruit puree into pop molds. Add 1 to 2 tablespoons each of other two fruit purees and repeat process until molds are filled to 1/4 inch from top. Freeze until firm, at least 8 hours and up to 1 month. To serve, run molds under warm water for a few seconds to release and unmold.

Midori Melon Ice Pops image

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.

Honeydew Lime Popsicles image

Yield Makes 6 to 10 popsicles

Number Of Ingredients 6

1/4 cup superfine or regular granulated sugar
1/4 cup water
1 (3 1/2-lb) ripe honeydew melon, peeled, seeded, and cut into 1/2-inch pieces (4 cups)
2/3 cup fresh lime juice
Special Equipment
6 to 10 Popsicle molds and sticks

Steps:

Dissolve sugar in water by stirring if using superfine or by heating in a small heavy saucepan if using regular granulated (then cool).
Blend half of melon and half of lime juice in a blender until smooth. Add syrup and remaining melon and lime juice and purée until smooth. Force purée through a fine-mesh sieve into a 2-quart glass measure or bowl, pressing on solids and then discarding them.
Pour mixture into molds and freeze until slushy, about 2 hours.
Insert sticks, then freeze Popsicles until completely hardened, at least 6 hours.