Cantaloupe and cucumber blended together with lemon and mint. Frozen in molds. Simple as that. Persian cucumbers blend smoother than English cucumbers and don’t leave a vegetal aftertaste. The raspberries go in after filling, pushed down into the molds so they’re distributed rather than sitting on top. Agave instead of sugar keeps the sweetness clean. Best in peak summer when cantaloupe is at full ripeness.
How to Make Cucumber-Melon Paletas
Blending
Blend until fully smooth, then taste for sweetness before pouring. Cantaloupe varies considerably; a less ripe one may need more agave. Strain through a fine sieve if you want a cleaner texture, though the pulp is mild enough that most people won’t notice.
Unmolding
Run warm water over the outside of the mold for ten seconds. Don’t force it. If it resists, another five seconds of warm water and it releases cleanly. 
Cucumber-Melon Paletas
- Total Time: 15 minutes
- Yield: Makes 6
- Diet: Vegetarian, Gluten-Free
Description
Refreshing frozen pops bursting with summery melon and cucumber, studded with raspberries for a pop of color and sweetness.
Ingredients
- 1 small cantaloupe (1 small cantaloupe) small cantaloupe
- 5-6 small Persian cucumbers (5-6 small Persian cucumbers) small Persian cucumbers
- 0.5 cups (118 ml) fresh squeezed lemon juice
- 6 large mint leaves (6 large mint leaves) large mint leaves
- 2 tbsp agave (2 tbsp) agave
- 1 cups (237 ml) cold water
- 1 bag (1 bag) frozen raspberries
Instructions
- Blend all ingredients in a blender at high speed until smooth.
- Fill the paleta or ice pop molds ¾ full. Insert 4–5 raspberries into each mold.
- Freeze for 3–4 hours, or until frozen.
Notes
- For a smoother paleta, strain the blended mixture through a fine-mesh sieve before filling the molds.
- If your cantaloupe is less ripe, add a teaspoon of honey or simple syrup to increase sweetness.
- To easily remove the paletas from the molds, run the molds under warm water for a few seconds before pulling them out.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 paleta
- Calories: 100
- Sugar: 15
- Sodium: 1
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
Frequently Asked Questions
Can I use honeydew instead of cantaloupe?
Yes. Honeydew works well and gives a slightly milder, sweeter flavor. The color will be green instead of orange, which actually looks great with the raspberries.
Do I need a special paleta mold?
Any popsicle mold works. You can also use small paper cups with wooden sticks inserted after an hour of freezing when the mixture is partially set.
Can I leave out the cucumbers?
You can, but the cucumbers add a fresh, slightly vegetal note that balances the melon’s sweetness. Without them, you may want to add extra lemon juice to keep the flavor from being flat.
