DOU­BLE-MELON MINT

Rachael Ray Every Day - - Shop Talk -

• 3∕4 cup sugar 1∕2 cup (packed) fresh mint leaves • 2 cups each chopped can­taloupe and honey­dew In small saucepan, stir sugar, mint, and 3∕4 cup water over medium-high un­til sugar dis­solves, about 2 min­utes. Re­move from heat. Steep for about 10 min­utes; strain. In food pro­ces­sor, puree can­taloupe; trans­fer 1 cup to bowl. Rinse pro­ces­sor bowl. Puree honey­dew; trans­fer 1 cup to an­other bowl. Di­vide mint syrup be­tween 2 purees; stir to blend. Di­vide purees among ice pop molds, al­ter­nat­ing lay­ers and freez­ing for about 1 hour be­tween ad­di­tions; in­sert ice pop sticks with first ad­di­tion. Freeze un­til solid, about 4 hours. Makes ten 21∕2-oz. pops.

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