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

How to Make It

Step 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.

Step 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.

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