Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

From epicurious.com. Original recipe calls for making a simple syrup as I have posted but I substitute the amazing ginger syrup from Recipe 123111 instead. I don't get all fussy with the straining or partial freeze before inserting the popsicle sticks... I just puree and freeze in my Norpro molds from Sur La Table. These are delicious! Cooking time = freezing time

Ingredients Nutrition

Directions

  1. Dissolve sugar in water by stirring if using superfine or by heating in a small heavy saucepan if using regular granulated (then cool).
  2. 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.
  3. Pour mixture into molds and freeze until slushy, about 2 hours.
  4. Insert sticks, then freeze Popsicles until completely hardened, at least 6 hours.
  5. Epicurious Cooks' note: Popsicles can be made 2 days ahead (flavor diminishes if made any earlier).