3/4 cup cold water
1/4 cup plus 2 tablespoons xylitol
500g (from 1 small melon) spanspek melon chunks
4 tablespoons freshly squeezed lime or lemon juice
1. Dump the water and xylitol in a small saucepan over medium heat, bring to a simmer, and cook just until the xylitol has dissolved. Remove the pan from the heat and let the mixture cool to room temperature.
2. Put the cantaloupe chunks in a food processor and blend to a smooth puree. Add the cooled mixture and lime or lemon juice and blend again.
3. Pour the syrup mixture into your popsicle molds, leaving 1cm space at the top of each mold to allow the mixture to expand when it freezes. Insert a popsicle stick into the molds and freeze until solid, about 2 hours.
Fresh Herb & Cantaloupe Popsicles
Add 15 leaves basil or mint to the water and xylitol in the pan at the very beginning of the recipe. Remove the leaves after the xylitol syrup has cooled to room temperature, squeezing them to extract as much liquid as possible.