Cantaloupe and Cilantro Popsicles
Votes: 1
Time: 40 minutes plus freezing time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 113, total fat -- G., saturated fats G., proteins 1 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 113, total fat -- G., saturated fats G., proteins 1 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
These popsicles are a perfect treat during the height of melon season. The cilantro-lime syrup adds a freshness that contrasts beautifully with the soft, sweet flavor of the melon. The absence of artificial colors, fats, and other additives makes these natural popsicles a perfect summer treat for health-conscious eaters.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp white muskmelon, cut into 2.5 cm cubes.
- 1/3 cup sugar
- 1 large bunch cilantro, stems and leaves roughly chopped (about 1 tightly packed cup)
- Zest and juice of 1 lime
- Special equipment: 4 x 120ml or 6 x 90ml ice lolly moulds; 4 or 6 ice lolly sticks
We recommend
Recipes with similar ingredients: melon, lime juice, cilantro
Cooking the dish according to the recipe:
- Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved (about 5 minutes). Turn off the heat, add the cilantro, and stir until it wilts completely. Let cool completely at room temperature (at least 30 minutes).
- Place the melon, lime zest and juice, and a pinch of salt in a blender. Strain the cilantro syrup into the colander, pressing it down with the back of a spoon to extract maximum flavor. Discard the herbs. Puree the melon mixture until completely smooth. Periodically scrape down the sides of the blender if necessary. Transfer the mixture to a large measuring cup with a spout.
- Pour the mixture into the molds, leaving 0.6 cm of headspace at the top (the mixture will expand). Insert the sticks. Freeze until firm (at least 5 hours or overnight). Remove from the molds and enjoy immediately.
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