** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the cantaloupe in half; remove and discard the seeds.
2. Scoop out the flesh and place it in a food processor.
3. Puree until smooth. Measure 1 1/3 cups of puree and transfer it to a mixing bowl.
4. Next, place the water and sugar in a small sauce pot.
5. Bring to a full boil over high heat. Stir in the mint and immediately remove from the heat.
6. Let stand for 1 minute. Stir the mint syrup and lemon juice into the measured cantaloupe puree.
7. Mix well. Pour the mixture into 8 Popsicle molds or small paper cups.
8. Freeze until just set, about 1 hour, then insert Popsicle sticks in the center of each pop.
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Dietary Notes:
This recipe is very low-sodium with 102.63mg per serving, low-fat with 1.13g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 416% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.