Recipe by Charles Grayauskie
- Makes ten 2 1/2-oz. popsServings
3/4 cup sugar
1/2 cup (packed) fresh mint leaves
2 cups each chopped cantaloupe and honeydew
In small saucepan, stir sugar, mint, and 3/4 cup water over medium-high until sugar dissolves, about 2 minutes. Remove from heat. Steep for about 10 minutes; strain. In food processor, puree cantaloupe; transfer 1 cup to bowl. Rinse processor bowl. Puree honeydew; transfer 1 cup to another bowl. Divide mint syrup between 2 purees; stir to blend. Divide purees among ice pop molds, alternating layers and freezing for about 1 hour between additions; insert ice pop sticks with first addition. Freeze until solid, about 4 hours.