These are ridiculously easy - cantaloupe, lemon juice and a little sweetener (I used Simple Syrup). If your cantaloupe is sweet and fresh, you can probably skip the sweetener, but I like to play it safe when it comes to sugar.
For the uninitiated, Simple Syrup, as its name implies, takes very little time or skill. Combine equal parts sugar and water (say, 1/2 cup of each) in a pot and heat until the sugar dissolves. Set aside to cool.
Next, get your cantaloupe ready to be blended. Scoop out the seeds.
And then chop it up so your blender can handle it. Or use a food processor, if you have one and don't mind cleaning all those small parts.
Add the cantaloupe, 1 tsp lemon juice and simple syrup to taste and blend away! All the popsicle and ice cream books say that it should taste slightly too sweet before you freeze it. Something about the freezing process makes it less sweet.
Fill up your molds! Leave a little space at the top.
Freeze and enjoy. Pro tip: Run the molds under hot water for a minute for easy removal. Or, do what my husband does and just hold it in your warm hands until you can pull it off.
1 small cantaloupe, seeded and cut into chunks. About 4 cups.
1 tsp lemon juice
1/3 cup simple syrup, more or less to taste
In a blender or food processor, blend the cantaloupe, lemon juice and simple syrup until smooth. The liquid should taste slightly too sweet. Pour into popsicle molds and freeze (4-6 hours). Run under hot water to remove.