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Melon Milk Pops

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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