Recipe: Melon-Kefir Ice Pops
Prep Time:
15 minutes
Cook Time:
Servings:
10 ice pops
Ingredients
  • One 3-pound green melon (such as honeydew, Canary or piel de sapo)
  • ½ cup sugar, plus more to taste
  • ¾ cup plain kefir
  • ⅓ cup mashed avocado (½ avocado)
  • ¼ cup peeled and diced cucumber
  • 1 teaspoon kosher salt
  • ¾ teaspoon vanilla extract
  • 3 tablespoons heavy cream
Directions
  1. Cut the melon crosswise and, using a spoon, scoop out and discard the seeds. Scoop out 3 cups of flesh and combine with the sugar in a large bowl. Set aside to macerate, tossing occasionally, for at least 1 hour, or overnight in the refrigerator.
  2. In a blender or food processor, combine the macerated melon with the kefir, avocado, cucumber, salt and vanilla. Blend or process to form a smooth purée. Transfer to a 4-cup liquid measuring cup and stir in the cream. Taste and adjust the seasoning, adding more sugar if needed. Makes about 4 cups of purée.
  3. Pour the melon purée into each ice-pop mold. Cover and insert sticks. Freeze until solid, 5 to 6 hours.
  4. Unmold the ice pop by dipping each mold into warm water for 10 to 15 seconds. Serve immediately.