Honeydew-lime paletas and more variations!

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Ingredients

1/4 cup
1 tbsp
3 tbsp
4 cups
chopped ripe honeydew melon

Instructions

  •  BOIL 1/4 cup water with 3 tbsp sugar until sugar dissolves. Let cool. Stir in 1 tbsp lime zest and 3 tbsp lime juice. Purée 4 cups chopped ripe honeydew with lime syrup until smooth. Pour into moulds and freeze.

Variations

Peach-Ginger Paletas
Boil 1/2 cup each water and sugar until sugar dissolves. Let cool. Stir in 1 tbsp fresh ginger juice. Purée 3 cups peaches with ginger syrup until smooth. Pour into moulds and freeze.

Kitchen tip: For ginger juice, press grated fresh ginger through a strainer into a small bowl to catch the juice.

Pina-Colada Paletas
Boil 1/4 cup water with 1/4 cup sugar until sugar dissolves. Let cool. Stir in 1/4 cup white rum, 1 tbsp lime zest and 3 tbsp lime juice. Purée 2 cups coarsely chopped pineapple with rum syrup and 3 tbsp creamed coconut until chunky. Drop 3 maraschino cherry halves into each mould. Top with pineapple mixture and freeze.

Raspberry & Mango Swirl Paletas
Boil 1/2 cup water and 1/2 cup sugar until sugar dissolves. Let cool. Stir in 1 tbsp lemon zest and 3 tbsp lime juice. Purée 1 pint raspberries and 2 cups coarsely chopped mango with lemon syrup until chunky-smooth. Alternate layers of fruit purée and stirred Greek yogurt in moulds. Swirl with an ice-pop stick and freeze.

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