Hot Honey Melon Creamsicles

Yields 12x 3 oz popsicles

One of the best parts about summer is eating as many frozen sweet treats as possible, especially when the sun is blazing hot and you’re full from a cookout, but not too full for something sweet. While we could’ve just blended some fruit together with our vinegar and called it a recipe, we wanted to create something a bit more exciting and satisfying. Something you’d really want to share with your friends (or hoard for yourself!). These hot honey melon creamsicles are both refreshing from the melon, yet give you ice cream-level satisfaction from the yogurt honey layer.

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Assembly

Step 1
Place cantaloupe in a blender with Meyer Lemon Honey Vinegar and hot honey. Blend until smooth. You should have approximately 2-2.5 cups of liquid once blended. Set aside in a bowl. 

Step 2
In a separate bowl, mix yogurt, honey, heavy cream, sugar, and salt. Set aside.

Step 3
Measure out 2 cups of cantaloupe mixture and combine it with 1 cup of the yogurt base.

Step 4
Add about half of the cantaloupe mixture into the molds, then freeze for at least 1 hour before layering with the yogurt base and the remainder of the cantaloupe mixture. You will not need to freeze in between the 2nd and 3rd layers.

Step 5
Freeze popsicles in their molds for at least 6 hours or overnight. If you are using wooden popsicle sticks, place them in the popsicles after freezing for 1 hour.

Ingredients

3-3.5 cups Cantaloupe, cubed (about ½ of a cantaloupe)

2 tbsp Meyer Lemon Honey Vinegar

2-3 tsp Hot honey

2 cups Full-fat plain Greek yogurt

¼ cups Honey

½ cup Heavy cream

¼ cup Sugar

Small pinch good kosher salt

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