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.)

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.)

Ingredients

• 3 cups cut cantaloupe or Tuscan mellon
• 1/2 cup blueberries

Tools

• Harold Import Set of 4 Ice Pop Makers
• Food processor

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!

 

Contributed by Nicole Herman of HIC, Harold Import Co.