Cantaloupe Campari Popsicles
makes 10-12 popsicles
recipe adapted from the People’s Pops Cookbook
- 1 cantaloupe (roughly 2 lbs.) peeled and seeded
- 3/4 cup simple syrup
- 1/4 cup Campari
Cut the cantaloupe into large chunks and puree in a food processor or blender with the simple syrup. Transfer puree to a measuring cup with a pouring spout. Drizzle in the Campari and stir until well combined. Pour the mixture into empty ice pop molds, leaving a bit of room at the top for mixture to expand. Freeze for 1 hour, then nestle a popsicle stick into the each mold and freeze for another 4-5 hours. Unmold and transfer to storage bags for storage or serve at once.