You’ll need some special equipment: 6 wooden sticks plus 6 ice-pop molds or 6 large paper cups.
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Yield:
6 servingsIngredients
1 3.5-pound honeydew melon, peeled, seeds removed, and chopped (4 cups fruit)
1 cup pineapple juice
1/4 cup spring water
4 tablespoons Midori liqueur
2 tablespoon fresh lime juice
2 cups 3/4-inch cantaloupe balls (from a 3-pound melon, seeds removed)
Instructions
Process honeydew melon, pineapple juice, water, Midori, and lime juice in blender until smooth. Pour mixture over a fine sieve into a large measuring cup. Fill ice-pop molds or paper cups. Let freeze 1 hour.
Remove molds from freezer when mixture is slushy. Stir a few cantaloupe balls into each. (Slice them in half if you need to.) If you’re using paper cups, cover them with foil. Then insert sticks and freeze 3 to 4 hours.
