Cantaloupe and Blueberry Ice Pops

Cantaloupe and Blueberry Ice Pops

Cantaloupe and Blueberry Ice Pops

Temperatures are warming, days are at their longest, and with the bounty of fresh produce available at markets this time of year, we thought it would be fun to roll up our sleeves and make our very own frozen treats. We started experimenting with some less traditional ice pop flavors last summer, like watermelon and raspberry. Cantaloupe is at its peak now until September so we opted to make an ice pop with this sweet, water-rich fruit, throwing in plump fresh blueberries for a little texture. Cantaloupe and Blueberry Ice Pop Recipe First purée 3 cups of cut cantaloupe in a food processor (a blender could work too.)

Cantaloupe Puree

Cantaloupe Puree

Pour the purée into your ice pop mold, filling about 1/3 of the way (use any vessel you choose, but we found the volume in this recipe worked well with our set of 4 Ice Pop Molds.) Drop in a few blueberries. Then continue to pour the cantaloupe purée into the mold, followed by the addition of blueberries, alternating cantaloupe purée and blueberries until the mold is filled to within about 1/2 inch from the top lip (leaving room for the cap, and a little expansion of the contents as it freezes.)

Ice Pop Mold Filled with Cantaloupe and Blueberry Mixture

Ice Pop Mold Filled with Cantaloupe and Blueberry Mixture

Ingredients

Tools

Freeze for about 3 hours, or until firm. If you prefer more of a cantaloup blueberry slush, remove from the freezer after 1-2 hours, and enjoy!

Cantaloupe and Blueberry Ice Pop Fully Frozen

Cantaloupe and Blueberry Ice Pop Fully Frozen

 

Cantaloupe and Blueberry Slush

Cantaloupe and Blueberry Slush

Contributed by Nicole Herman of HIC, Harold Import Co.

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