1/2 c Water
1/2 c Sugar
1 Fresh cantaloupe; (4 c);
-chopped
1 tb Freshly squeezed lemon juice
1 pn Salt
Combine the water and sugar in a small saucepan. Cook over medium-high
heat, stirring, until the mixture comes to a boil and the sugar has
dissolved. Let cool to room temperature.
Pour the syrup into a food processor or blender. Add the melon, lemon
juice, and salt and blend until smooth.
If using conventional molds, divide the mixture among the molds, snap
on the lid, and freeze until solid, about 5 hours. If using glasses
or other unconventional molds, freeze until the pops are beginning
to set (1-1/2 to 2 hours), then insert the sticks and freeze until
solid, 4 to 5 hours. If using an instant ice pop maker, follow the
manufacturer's instructions.
Note: Optionally reserve the melon seeds to make Horchata De Pepita De
Melon (Cantaloupe Seed Horchata).
