By Denise Gee from Sweet on Texas
Whenever you have melon, you rarely have just a little. You have lots of it. This is a great way to use that leftover melon. Think of it as agua fresca on a stick. (And you know how we love our sticks o’ anything.)
Makes 16 popsicles
1 cup sugar
1 cup water
¼ cup loosely packed fresh mint
½ cup fresh lime juice
1 cup pureed watermelon (black seeds removed)
1 cup pureed honeydew melon
1 cup pureed cantaloupe
To Make The Syrup
Combine the sugar and water in a medium saucepan and heat to a boil, stirring constantly until the sugar dissolves. Add the mint and set aside; let cool to room temperature. Pour the mint syrup through a strainer into a clean container, add the lime juice, and stir to combine. Refrigerate for up to 2 weeks.
To Make The Popsicles
Using three medium bowls, keep the pureed melons separate. Pour equal amounts of mint-lime syrup into each melon bowl and stir well.
Fill popsicle molds three-fourths full (leaving room for expansion) with individual melon mixes or a combination of them (see Note). Set the lids in place and insert sticks through the holes. If you don’t have popsicle molds, fill small freezer-proof cups about three-fourths full; stretch plastic wrap across the top and affix with rubber bands. Make 1⁄2-inch slits in the center and insert sticks.
Freeze the popsicles until firmly set (3 to 4 hours). Remove the popsicles by squeezing the sides of the molds or cups and twist slightly to disengage. If necessary, briefly rinse the outside of the molds or cups under hot water.
Note: For a layered, rainbow effect, freeze each mold, fitted with a stick, about one-third full and keep frozen for about 1 hour or more before adding the second layer of a different juice. Let it freeze for about 1 hour more before adding a third layer of a different juice, then freeze until completely firm.
Reprinted with permission from Denise Gee, SWEET ON TEXAS: LOVABLE CONFECTIONS FROM THE LONE STAR STATE, Chronicle Books © 2012. Photographs by Robert M. Peacock.