5 Ingredients or Fewer

Canteloupe and Champagne Pops (a frozen cocktail)

June  9, 2011
0 Ratings
  • Makes 24 pops (in two ice cube trays)
Author Notes

Growing up on Long Island was idyllic full of lazy summer days spent at the beach followed by a grilled dinner that somehow always accumulated about half of the neighborhood kids who showed up for a second dinner. Our version of street food came in one form, the ice cream man/woman. My mother, not liking us to have junk, refused us most times while the other kids went screaming back to their houses and lined up happily at the truck. We feasted on homemade yogurt and fruit puree pops and now I know how truly lucky I was to eat those over something wrapped in paper. This recipe is a grown up version of a popsicle and was born out of a ripe canteloupe and some leftover champagne I didn't want to waste. It's more of a method and my measurements are a bit inexact. Play with the flavors and see what you come up with. Don't serve them to the kids, though!

These were just served at a beach house gathering! —testkitchenette

What You'll Need
  • 1 canteloupe, seeded, separated from skin, and cut into chunks
  • 1/2-3/4 cups Champagne or Prosecco
  • 1/4 cup orange juice
  • 1-2 splashes maple syrup or honey (if extra sweetness is desired)
  1. Blitz it all in a blender until smooth. Pour into ice cube trays and stick in the freezer. After about 1/2 hour, put a toothpick in the center of each pop. Freeze for another few hours. Un-mold as needed and serve.

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