Spicy Cantaloupe And Ginger Pops
Cantaloupe sings when paired with spicy shards of candied ginger. Full-fat Greek yogurt gives the pop a creamy texture and additional sweetness comes from condensed milk and honey. The act of freezing dulls flavors, so be generous with the ginger and sweeteners, or what tasted great in your glass may seem dull once it’s on a stick.
From the story: Homemade pops get fresh
Place the yogurt, condensed milk, cantaloupe and honey in a blender. Blend until smooth. Stir in chopped candied ginger, then re-cover the blender and pulse briefly until the ginger is finely chopped and well combined with the cantaloupe and yogurt.
Divide the pureed mixture evenly among your pop molds, leaving about one-half inch of headroom at the top of each one. Once they are filled, tap the molds gently against the counter, allowing the puree to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy removal, run the frozen pops under warm water for 5 to 10 seconds before unmolding them.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
