Photo: Erin Kunkel; Styling: Emma Star Jensen
Tart citrus balances the mellow sweetness of watermelon and cantaloupe, each frozen in layers. You can use any mold you like for these popsicles, but you'll get a different number of pops depending on the mold size.
Makes 8 (1/3-cup size) popsicles (serving size: 1 popsicle)
1. In a glass measuring cup, combine lime zest and juice, 2 tbsp. agave, and 6 tbsp. water. Taste and add more agave if you like. Divide mixture among 8 (1/3 cup) popsicle molds*. Cover and freeze until partially solid, 1 to 1 1/2 hours.
2. Meanwhile, in a food processor, whirl cantaloupe and 2 tbsp. agave until smooth. Transfer to a glass measuring cup and chill in refrigerator. Rinse food processor bowl, then whirl watermelon and 3 tbsp. agave until smooth. Pour mixture into another glass measuring cup and chill.
3. Stir cantaloupe purée and divide among popsicle molds. Freeze until partially solid, 1 hour. Stir watermelon mixture, then spoon an equal amount into each popsicle mold. Press popsicle sticks through all the layers. Cover and freeze pops until solid, 2 to 3 hours more.
4. To remove popsicles from molds, either let sit at room temperature 5 minutes or run molds under warm water 10 to 15 seconds. (If molds are metal, cut the time to just a second; otherwise the pops melt.)
*We used Onyx 1 8/8 stainless steel popsicle molds ($32; amazon.com).
Make ahead: Up to 2 weeks, frozen.