Spring and Summer in San Diego is kind of funny. We begin with May gray, followed by June gloom. Then we experience July fry. But now we enjoy August and September, with bright mornings and sunny evenings without a trace of fog along the coast. Extra blankets are removed from beds, fans put in windows and I walk around in bare feet, a tank top and shorts. Finally, beach here I come and time to make some homemade melon mint popsicles!
It’s ideal weather to enjoy frozen confections comprised of one of the season’s most exquisite fruit, the melon. On a steamy trip to the Del Mar Farmer’s Market I happened upon a local variety called Tanya Melons. They posses the lovely, pale orange hue of the cantaloupe and the same juicy sweetness with a creamy texture. Perfect for popsicles! The addition of mint (because as I’ve mentioned before it grows like a weed in my backyard, plus I love it) and tart fresh lime make this cold treat really refreshing.
Melon Mint Popsicles
Servings: 6 - 12 popsicles depending on mold size
1 3 ½ lb. melon cut in chunks, approximately 4 cups
¼ cup superfine sugar
¼ cup of water
½ cup fresh squeezed lime juice
1 tablespoon chopped fresh mint
1. Heat sugar and water in a small saucepan until sugar melts. Set aside.
2. Place half the melon in the blender and puree. Add lime juice and sugar syrup (simple syrup). Blend until smooth. Add the rest of the melon and mint, blend again until smooth.
3. Poor liquid into popsicle holders (I used Dixie cups). Freeze for approximately 1 hour and then place sticks in center of pop and continue freezing for a few hours (2-6 hours).