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Use this syrup to make Desert Island Pops.

Martha Stewart Kids, Summer/Fall, Martha Stewart Kids, Summer/Fall 2001, Martha Stewart Kids, December 2001

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Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.

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Cook's Notes

Honeydew syrup may be covered and refrigerated for up to 1 day before using.

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