Summer Recipe: Honeydew-Lime Pops

Today’s super awesome summer recipe comes from one of my favorite bloggers and friends, Sheri of Donuts, Dresses and Dirt. I don’t know about you, but I’d love for Bobby to come over and host a dessert duel between Sheri and Drew

When the weather turns warm (or scorching, as it’s been in New York this summer), I do not, like most people, turn to ice cream. No, my preferences lean heavily toward the dairy-free (highly unusual for this cheese and butter loving gal) – Italian ices, slushies, sno-cones and especially ice pops.

Homemade ice pops couldn’t be easier, and the best part? You can customize the flavors to create your own perfect pop.

This recipe combines two of my favorite flavors – honeydew and lime. They come together with minimal time and effort spent, and are refreshing, not-too-sweet and delicious.

Feel free to play with the ingredients too! Substitute cantaloupe for the honeydew or make a multi-colored pop using both. Add some chopped fresh mint for color and more flavor.

Oh – and did someone say gin? You “could” substitute the water for an equal amount. Vodka works well too. Just saying.

Stay cool…

Honeydew-Lime Pops

by Gina Marie Miraglia Eriquez at Bon Appetit

Ingredients

4 c. 1” cubes peeled ripe honeydew

1/3 c. fresh lime juice **

1/4 c. honey

1/4 c. sugar

1/4 c. water

Directions

Puree all ingredients in a food processor till smooth. Transfer mixture to a strainer set over a medium-sized bowl and press down to release as much liquid as possible.

Pour mixture evenly between your molds – freeze until firm. To release the pops, hold molds under hot water for about 20-30 seconds.

** Do NOT use bottled lime juice here. There are so few ingredients that you want the true flavor of those fresh limes to come through. Here are some tricks for easily juicing citrus fruits such as limes and lemons:

Room temperature fruit juices more easily than chilled. If your fruit is coming out of the fridge, put it in the microwave for 20 seconds. Applying firm pressure, roll it around on your cutting board to release much of the juice.

Slice your fruit in half and make a small cut in each membrane – this will keep the juice from squirting all over the place. I always make cuts in lemon and lime wedges when I’m garnishing a plate or putting out a bowl with drinks – blinding your guests is not very hostess-like!

I am partial to my citrus press but you don’t absolutely need one. To keep out the seeds, just cup your hand (palm up) over your measuring cup. Squeeze the lime into your hand, fingers just slightly separated. The juice will flow through, but not the seeds.

Sheri



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