Raspberry-Melon Ice Pops


  • 3 pounds cantaloupe
  • ½ pint fresh raspberries
  • 1 cup simple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unseasoned rice vinegar


  1. Remove skin and seeds from half of a 3-lb. cantaloupe.
  2. Purée flesh with raspberries, simple syrup, lemon juice, and vinegar until smooth.
  3. Strain through a fine-mesh sieve into a large measuring cup.
  4. Divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.


Servings: Makes 8

Recipe from: Bon Appétit.com

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