Melon Bomb Pops

Melon Bomb Pops
Servings: 12 Prep 30 mins Freeze 2 hrs then overnight


  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 2 1/2 cups diced cantaloupe
  • 2 1/2 cups diced seedless watermelon
  • 2 1/2 cups honeydew melon

Make It

1. In a small saucepan, stir together sugar and 1/2 cup water. Bring to a simmer and stir until sugar is dissolved. Cool and stir in lemon juice.

2. Place cantaloupe in a food processor; add one-third of the simple syrup. Process until smooth. Spoon 1 1/2 tbsp of the puree into 12 rocket pop molds (for more information, see page 150) and freeze for 1 hour or until top starts to set.

3. Process watermelon with another third of the simple syrup. Spoon 1 1/2 tbsp of the puree into each rocket pop mold. Freeze for 1 hour. Repeat with honeydew melon and remaining third of the simple syrup. Insert handles into each mold and freeze overnight.

4. To serve, run under warm water for a few seconds and slide each pop out of its mold.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 53, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 15, fiber (g): 1, pro. (g): 1, sodium (mg): 13, Percent Daily Values are based on a 2,000 calorie diet.