Cantaloupe-basil popsicles with pistachios
cutting board, knife, food processor, popsicle mold, popsicle stick
How to get popsicles out of the mold
How to prepare a honeydew melon
Nutrition per serving
- ⅓ cantaloupe
- 6⅔ g pistachios
- cutting board
Halve cantaloupe, remove the seeds with a spoon, then peel and chop the flesh. Roughly chop pistachios.
- 66⅔ g heavy cream
- 33⅓ g full-fat plain yogurt
- 6⅔ g honey
- 5 g basil
- food processor
Transfer melon to a food processor with heavy cream, yogurt, honey, and basil and blend until smooth.
- popsicle mold
- popsicle stick
Pour the melon purée into popsicle molds and sprinkle with pistachios. Insert the popsicle sticks and freeze for at least 4 hr., or overnight. Enjoy!