Sweet honeydew gets the star treatment in this version of a South Korean ice-pop favorite, the Melona bar. No artificial flavors here; ripe melon is blended and then drained of excess liquid to intensify the fruit flavor, before the cream and sugar are added.
Special equipment: You will need freezer pop molds for this recipe. If yours don’t come with sticks that attach securely, you can buy wooden sticks and insert them about 1 1/2 hours into the freezing time.
What to buy: If you purchase precut honeydew, you will need about 2 1/2 pounds.
This recipe was featured as part of our 7 Ice Pops That Break the Mold.
- Yield: About 6 (4-ounce) ice pops
- Difficulty: Easy
- Total: 20 mins, plus at least 6 hrs freezing time
- 1 (3-1/2- to 4-pound) ripe honeydew melon
- 1/4 teaspoon fine salt
- 1/2 cup granulated sugar
- 1 cup heavy cream
- Set a fine-mesh strainer over a large bowl; set aside.
- Cut the melon into 1-1/2-inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes. Pour through the strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice, or reserve for another use.
- Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.