• 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.