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Melon Lime Rocket Pops

Photo: Erin Kunkel; Styling: Emma Star Jensen

Active time 20 mins
Total time 5 hrs, 20 mins

Makes 8 (1/3-cup size) popsicles (serving size: 1 popsicle)

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.


  • 1/2 teaspoon very finely grated lime zest (use a box grater)
  • 1/4 cup lime juice
  • 7 to 8 tbsp. light agave nectar, divided
  • 1 1/2 cups cubed ripe cantaloupe
  • 2 1/2 cups cubed seedless watermelon

Nutrition Information

  • calories 83
  • caloriesfromfat 1.4 %
  • protein 0.6 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 22 g
  • fiber 0.5 g
  • sodium 5.4 mg
  • cholesterol 0.0 mg

How to Make It

  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.)

  5. *We used Onyx 1 8/8 stainless steel popsicle molds ($32;

  6. Make ahead: Up to 2 weeks, frozen.

Cook's Notes

Allow 20 minutes, plus 5 hours to freeze.