Food & Cooking Recipes Dessert & Treats Recipes Beach Umbrella Pops 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 26, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen 3-ounce pops This lucent pop of pink and yellow lemonades perches like a little girl's parasol ina slice of honeydew melon. Inside are balls of fresh melon to be discovered when the tangy lemonades dissolve. Ingredients ½ medium cantaloupe ½ small honeydew melon 2 cups Homemade Yellow Lemonade, or store-bought 2 cups Pink Lemonade, or store-bought Directions Use a 3/8- or 7/16-inch melon baller to scoop out about 4 dozen cantaloupe and 4 dozen honeydew-melon balls. Transfer to a small bowl; set aside. Pour 1 to 2 tablespoons of either type of lemonade into each 3-ounce mold. Arrange 3 melon balls in the lemonade in the bottom of each mold. Freeze molds until the lemonade begins to set, about 15 minutes. Add 5 melon balls to each mold. Insert a wooden pop stick into each pop, then pour remainder of lemonade evenly into each mold. Freeze until firm, at least 1 hour. Pour in 1 tablespoon contrasting color of lemonade to form the stripe at the base of the umbrella when unmolded. Pops will keep, frozen in their molds, for at least 3 weeks. Rate it Print