Description

Craving a cool, refreshing treat that’s as vibrant as a 4th of July sparkler? These Honeydew Melon and Cilantro Ice Pops are your summer must-have! With sweet honeydew melon, zesty lime, and a surprising hint of cilantro, these no-bake ice pops are a breeze to make and perfect for hot days.

Ingredients

Scale

A batch of Honeydew Melon and Cilantro Ice Pops needs simple ingredients for 4-6 pops (depending on mold size). Here’s what you’ll need:

Cilantro Simple Syrup:
- ⅓ cup sugar
- ¼ cup water
- 1 large bunch cilantro, stems and leaves roughly chopped (about 1 packed cup)
- Why it matters: Sugar syrup adds sweetness; cilantro brings a fresh, herbaceous note.
- Substitutions: Use honey or agave (¼ cup) for a natural sweetener. Swap cilantro for mint or basil for a different flavor.
Melon Mixture:
- 3 cups 1-inch cubes honeydew melon
- Zest and juice of 1 lime (about 1 tsp zest and 2 tbsp juice)
- Pinch of kosher salt
- Why it matters: Honeydew provides sweet, juicy flavor; lime adds zing; salt enhances taste.
- Substitutions: Use cantaloupe or watermelon for variety. Swap lime for lemon (same amount). Use sea salt if kosher salt is unavailable.
Optional Patriotic Add-Ins (for 4th of July):
- ½ cup strawberry puree (blend 1 cup strawberries)
- ½ cup blueberry puree (blend 1 cup blueberries)
- Red, white, and blue sprinkles or edible stars
- Why it matters: Purees add red and blue layers for a patriotic look; sprinkles enhance the festive vibe.
- Substitutions: Use raspberry or cherry puree for red, or blackberry puree for blue. Omit sprinkles or use fresh berries.

Tip: Choose a ripe, sweet honeydew for the best flavor (firm but slightly soft). Use fresh cilantro for maximum zing. Have extra molds ready for layered patriotic versions.

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Instructions

Step 1: Make the Cilantro Simple Syrup

In a small saucepan, combine ⅓ cup sugar and ¼ cup water.
Cook over medium heat, stirring occasionally, until the sugar is completely melted (about 5 minutes).
Turn off the heat, add 1 packed cup chopped cilantro, and stir until wilted.
Let cool completely at room temperature (about 30 minutes).
- Tip: Stir gently to avoid burning sugar. Cool fully to prevent curdling the melon mixture.

Step 2: Blend the Melon Mixture

In a blender, combine 3 cups honeydew melon cubes, zest and juice of 1 lime (1 tsp zest, 2 tbsp juice), and a pinch of kosher salt.
Strain the cooled cilantro syrup into the blender, pressing the cilantro with a spoon to extract flavor; discard the cilantro solids.
Puree until completely smooth, scraping down the sides if needed (about 1 minute).
Transfer the mixture to a large liquid measuring cup with a pouring spout.
- Tip: Blend until no chunks remain for smooth pops. Use a fine mesh strainer for a silky syrup.

Step 3: Fill the Molds

Pour the melon mixture into four 4-ounce or six 3-ounce ice pop molds, leaving ¼ inch space at the top (mixture expands when frozen).
For a patriotic twist, layer with 1-2 tbsp strawberry puree, then melon mixture, then blueberry puree for red, white, and blue stripes (see variations).
Insert ice pop sticks into each mold.
- Tip: Tap molds gently to remove air bubbles. For layered pops, freeze each layer for 30 minutes before adding the next.

Step 4: Freeze and Serve

Freeze the molds for 5 hours to overnight until solid.
To unmold, run molds under warm water for 10-15 seconds, then gently pull out pops.
Serve immediately, optionally sprinkled with red, white, and blue edible stars for a 4th of July flair.
- Tip: Freeze overnight for the firmest pops. Serve quickly to prevent melting in warm weather.