PHOTOGRAPHY BY BRENT HARREWYN

These pops are easy-to-make and perfect for celebrating the fourth of July!

HEIRLOOM MELON CHIA ICE POPS

This recipe for Heirloom Melons is (almost) as nourishing and healthful as it is delicious. 

These easy-to-make frozen treats are healthy and delicious. The sweet flavor of the melon is a wonderful complement to the rich taste of the coconut milk. The chia seeds provide fiber and protein as well as an omega-3 boost. Stir the leftover coconut milk into your oatmeal or coffee.

Makes 10 (3- to 4-ounce) ice pops

1 (14-ounce) can unsweetened organic coconut milk

3 tablespoons orange blossom honey, divided, or to taste, depending on the sweetness of the melon

2 tablespoons chia seeds

1 ½ heaping teaspoons finely grated lime zest, or to taste

3 teaspoons freshly squeezed lime juice, divided, or to taste

3 ½ cups ripe melon chunks, such as Sugar Queen, butterscotch, Ogen or Ananas, seeds and rind removed

Whisk together the coconut milk, 1 ½ tablespoons honey, chia seeds, lime zest and 1½ teaspoons lime juice, in a medium bowl. Cover and place in the refrigerator until the seeds have plumped, about 2 hours, stirring occasionally.

Place the melon chunks, the remaining 1 ½ tablespoons honey and the remaining 1 ½ teaspoons lime juice in a food processor or blender and puree until smooth. Adjust seasonings with additional honey and lime zest, if desired. Note: You should have approximately 2 ¾ cups melon puree.

Carefully spoon 1 ½ tablespoons of the melon puree into the bottom of each popsicle mold. Gently tap each mold on the counter to level the puree. Freeze, without sticks, until the puree is set, about 15 minutes. Carefully spoon 1 heaping tablespoon of the coconut mixture on top of the melon layer. Again, gently tap each mold on the counter to level the coconut milk mixture. Carefully spoon 1 to 1 ½ tablespoons of the melon puree on top. Place the cover on top and insert the popsicle sticks into the center of each mold. Freeze until solid, at least 3 hours or up to overnight.

Note: It is unnecessary to freeze the coconut layer because it is thick enough to resist the weight of the melon puree. Depending on the sweetness of the melon, feel free to add more or less honey to taste.  

PHOTOGRAPHY COURTESY OF ADAM'S BERRY FARM

HOMEMADE STRAWBERRY-LEMON FRUIT POPS

From The Vermont Non-GMO Cookbook (Skyhorse Publishing, Oct. 2017) by Tracey Medeiros.            

These pretty homemade fruit pops are fun to make!  “This is one of the simplest and most popular pops we make for farmers’ markets. It is always refreshing and it consistently brings joy to our customers faces." – Adam Hausmann, owner, Adam's Berry Farm

Makes 10-12 fruit pops

Simple Syrup

Makes approximately 1 1/8 cups

3/4 cup organic cane sugar

3/4 cup water

Fruit Pops

4 cups fresh strawberries, hulled and coarsely chopped 

3/4 cup simple syrup 

4 tablespoons freshly squeezed lemon juice

1/4 teaspoon finely grated lemon zest (preferably from an unwaxed lemon)

6 strawberries, hulled and cut into thin slices, optional

To make the simple syrup: Pour the sugar and water into a small saucepan and bring to a simmer over medium heat.  Remove from stovetop and allow to cool completely.

To make the pops: Puree the strawberries in a blender until smooth. Add the simple syrup and lemon juice in a slow and steady stream. Add the lemon zest and pulse until combined.  Arrange 4-5 strawberry slices, if using, inside 3-ounce ice pop molds.  Carefully, pour the strawberry puree into each chamber up to 1/4-inch below the top of each mold.  Cover and insert wooden sticks or spoons.  Place them in the freezer and freeze until solid, at least 8 hours or overnight.