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Ingredients
2-1/2 cups cubed, seeded watermelon, cantaloupe, or honeydew melon
1/2 cup fresh or frozen raspberries, thawed
1/4 cup sugar
5 teaspoons lemon juice
1 tablespoon light-colored corn syrup
2-1/2 cups cubed, seeded watermelon, cantaloupe, or honeydew melon
1/2 cup fresh or frozen raspberries, thawed
1/4 cup sugar
5 teaspoons lemon juice
1 tablespoon light-colored corn syrup
Directions
Combine all ingredients in a blender; cover and blend until smooth. Press fruit mixture through a fine-mesh strainer over a bowl to extract juices. Discard solids. Pour mixture into 3-ounce paper or plastic drink cups or pop molds. Cover cups with foil; cut a slit in the foil and insert wooden sticks.
Freeze several hours or overnight until pops are firm. To serve, remove from cups or molds. Makes 8 servings.
Combine all ingredients in a blender; cover and blend until smooth. Press fruit mixture through a fine-mesh strainer over a bowl to extract juices. Discard solids. Pour mixture into 3-ounce paper or plastic drink cups or pop molds. Cover cups with foil; cut a slit in the foil and insert wooden sticks.
Freeze several hours or overnight until pops are firm. To serve, remove from cups or molds. Makes 8 servings.
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