Melon Mimosa Ice Pops

Photo: Randy Mayor; Styling: Lindsey Lower


Serves 8 (serving size: 1 ice pop)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Fat 0.1 g
Satfat 0.0 g
Sodium 12 mg


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


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.

Deb Wise,

Cooking Light

July 2014
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