Korean melon flavoured popsicles called Melona were all the rage in the mid to late 90s. I remember my sister and I used to fight over them, they really do remind me of my childhood and a taste of my summers in Seoul. This is my version.
Pour the cream into a saucepan, and add the honey. Place over medium high heat and bring to a boil. Lower the heat low medium to low heat and stir with a wooden spoon for about 3 minutes. Keep stirring to ensure the honey is dissolved and not to burn the cream. Turn off the heat, set it aside and allow to cool for about 5 minutes.
Place the honeydew pieces into a food processor or blender. Blend it until it turns to puree. Add the honey cream mixture and blend until incorporated. About another minute.
Pour the puree into ice pop moulds and freeze it for at least 6 hours.
Serve immediately from the freezer or on ice with melon balls and mint for garnish.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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