Raspberry- Melon PaletasChristopher Testani
The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen treats.
Recipe information
Yield
Makes 8
Ingredients
1/2 (3-pound) cantaloupe
1/2 pint fresh raspberries
1 cup simple syrup
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
Preparation
Step 1
Remove skin and seeds from half of a 3-pound cantaloupe. Purée flesh with 1/2 pint fresh raspberries, 1 cup simple syrup, 2 tablespoons fresh lemon juice, and 2 tablespoons unseasoned rice vinegar until smooth.
Step 2
Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.
Recipe notes
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