Description
Refreshing frozen pops bursting with summery melon and cucumber, studded with raspberries for a pop of color and sweetness.
Ingredients
Units
Scale
- 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