Global warming apparently has our spring in a sweaty headlock. The first warm weekend of the year is the perfect time to kick back with a beer, forget for a moment that our planet is melting, and catch some glimpses of bare skin. This weekend’s ridiculous ensembles, pregnant women about to burst, and pasty calves and shoulders did not disappoint. HOT. But why do 9 million New Yorkers all have to have cravings for popsicles, watermelon, and ice cream at the same hour on the same day? Today I wanted a popsicle bad. Alas, I couldn’t find a single one without HFCS in the stores. And while I probably am becoming more of a New Yorker by the day, I still refuse to wait in line at one of the many ice cream shops. What is one to do? Make popsicles, of course. Since I only have one tray, I will be making pops all week to cover the blackberry, coconut, lime, and mango flavors I so desire. Today’s popsicles were filled with melon, mint, honey, and creamy Greek yogurt. We snuck a couple an hour ago, and while they’re not quite frozen, they hit my popsicle spot dead on. (Yes, I have a small cluster of taste buds that only detect sweet, cold foods.) Don’t you love having 20 of something?
Melon popsicles with mint, honey, and yogurt
1 medium melon, seeds removed and meat removed with a melon baller or cut into chunks
A handful of mint leaves, washed and stems removed
3 tablespoons honey
1 tablespoon lime juice
1 cup unsweetened Greek strained yogurt
Puree the melon, mint, honey, and lime juice in a food processor. Strain into a bowl through a fine sieve, pressing on the solids to extract the juice. If needed, puree a second time to extract all the juices. Discard the solids. Stir in the yogurt until smooth. Place in the ice cube tray. Place in the fridge for 2 hours. Remove and add in tooth picks or popsicle sticks. Place back in the freezer for at least four more hours. Enjoy on a hot day. Will keep for 2 days.