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Melon Mimosa Ice Pops

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 8 (serving size: 1 ice pop)


  • 1 cup water
  • 2/3 cup sugar
  • 4 mint leaves, torn
  • 4 basil leaves, torn
  • 2 tablespoons light-colored corn syrup
  • 16 (1-inch) cantaloupe balls
  • 16 (1-inch) honeydew balls
  • 8 (1/3-cup) ice pop molds
  • 1 cup Champagne
  • 8 craft sticks

Nutrition Information

  • calories 94
  • fat 0.1 g
  • satfat 0.0 g
  • sodium 12 mg

How to Make It

  1. Combine water, sugar, torn mint leaves, and torn basil leaves in a saucepan. Boil over medium-high heat until sugar dissolves. Cool and stir in corn syrup. Pour cooled sugar syrup through a sieve; discard solids.

  2. Place 2 cantaloupe balls and 2 honeydew balls in each ice pop mold. Combine 1 cup sugar syrup and Champagne. Divide Champagne mixture among ice pop molds. Cover and insert craft sticks; freeze 4 hours or until thoroughly frozen.