The Kids Are (Al)Right
When I sat down to write this issue’s Stone’s Soup Corner, I thought I had it all worked out. Melon soup was on the agenda. Perfect for summer—cool, refreshing and easy.
I usually clear my ideas wi...
These Bull’s Eye Honeydew Pops highlight the ripest melons of the season. They are creamy, refreshing and dairy free! Make an extra batch to keep in your freezer—it’s nice to have homemade pops ready for a playdate or family dessert on a hot summer night.
Ingredients
SERVINGS: 6 regular-size pops or 24 ice-cube-size pops
- 3⁄4 cup full-fat coconut milk
- 1⁄2 cup sugar
- 6 large mint leaves (Mint grows wild, so go check your garden before you buy it at the market.)
- 3 cups very ripe Honeydew melon flesh (about 1⁄2 a melon 24 fresh or frozen cherries)
- Decorative straws (cut to size) or Popsicle sticks
Instructions
Add coconut milk, sugar and mint leaves to a small saucepan and warm slowly over medium heat, scraping the sides constantly with a rubber spatula. When the sugar is dissolved, remove pan from heat and cool mixture to room temperature.
Dice the melon flesh into small pieces and place in a blender. Drain the mint from the cooled syrup, then add syrup to the blender. Blend until smooth and frothy.
Place four cherries into each pop mold—or, if you are using ice cube trays to make your pops, place a stick or straw into each cherry and place 1 in each cube reservoir.
Pour the coconut-melon mixture around the cherries in each mold, then place a straw or Popsicle stick into the center. If you are using ice cube trays, carefully pour the mixture around each cherry in the tray.
Freeze for 4 hours or until firm.
SPECIAL KITCHEN TOOLS NEEDED
Straws or wooden Popsicle sticks
Small pop molds (Note: pop molds look great, but an ice cube tray will work just fine.)
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