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Melon Milk Pops

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Recipe photo courtesy of Marcus Nilsson

Cantaloupe, honeydew, and watermelon give these popsicles their tricolor flair. Puree the fruit with lime juice and condensed milk (or go vegan with a coconut version), then layer into molds and freeze.

Source: Martha Stewart Living, June 2018
Total Time Prep Yield

Ingredients

Directions

Variations

For single-flavor pops, use 4 1/2 cups of one melon variety. For two-flavor, use 2 1/4 cups each of different melons; puree each with half the condensed milk and lime juice and a pinch of salt.

Cook's Notes

This recipe requires a 10-count ice-pop maker; we like the Norpro 423 (available at amazon.com).

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