Makes 12-18.
Approximate cooking time: 20 minutes, with 4 hours to chill
Ingredients
- 4 cups watermelon, seeded and cubed
- 2 cups cantaloupe, cubed
- 3 fresh mint leaves (or 1 mint tea bag)
- 1 cup water
- juice of 1 lemon
- paper muffin liners or small paper cups
Instructions
- Puree watermelon and cantaloupe in a food processor until smooth.
- Place in a medium saucepan over medium heat and bring to a simmer. Cook for 15 minutes.
- Meanwhile, in another pan, steep the mint leaves or tea bag in 1 cup boiling water for about 3 minutes.
- Strain mint leaves, and add the infused water to the cooked melons.
- Turn off heat and stir in lemon juice.
- Line a muffin pan with paper liners (may instead use small paper cups or ice cube trays).
- Pour the melon puree into each liner and freeze.
- When beginning to firm up, insert flat wooden sticks into the center of each.
- Freeze until completely hard or the papers will not peel easily away.
- Remove papers before serving.
6 Comments
BWebb
Problem with this recipe. It calls for Canteloupe but it doesn’t tell you what to do with it.. I am guessing add to the watermelon and puree?
Jason G.
Whoops, good catch. Recipe updated. Thanks BWebb.
AHope
Is there anything I can use besides canteloupe because canteloupe just makes me want to gag? I mean does the canteloupe do anything else that is required to put in the freeze cup thingies?
Neely
Any fruit will do, I’m assuming. Try honeydew melon or strawberries and see how it goes.
Dave
If you’re Australian like me and reading this wondering what on earth canteloupe is… it’s called rockmelon here ;)
Kate
If your lazy (like me) you can also make an even easier watermelon freeze with just straight watermelon blended with a little lime juice. Freeze 30 minutes, whip, freeze until it is frozen. If you are short on time, this makes a fluffy sweet treat with few dishes to clean, but no minty flavor.