1 small cantaloupe
1/2 cup water
1/4 cup sugar
1 tablespoon finely slivered fresh mint leaves
1/4-1/3 cup lemon juice depending on the sweetness of the melon
Cut cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1 1/3 cups puree and transfer to a small bowl.
Pour water into a small saucepan, add sugar and bring to a boil over high heat. Stir in mint and immediately remove from the heat. Let stand for 1 minute.
Stir the mint syrup and lemon juice into the cantaloupe puree in the bowl. Pour the mixture into 8 individual frozen-treat molds or small (2-ounce) paper cups.
Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm. Dip the molds briefly in hot water before unmolding.
Eight 2-ounce pops
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