Midori Melon Ice Pops Recipes

MIDORI MELON ICE POPS

Steps:

• Blend all ingredients in a blender until smooth. Pour purée into a sieve lined with a double thickness of cheesecloth set over a bowl and let drain, undisturbed, 30 minutes. Discard solids in sieve. Pour liquids into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.

MIDORI MELON MOJITO CUPCAKES

Steps:

• Preheat to 350°F.
• Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
• Sift flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
• Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum.
• On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
• Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-20 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
• In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 3 tsp of midori liqueur and mix to combine.
• Allow cupcakes to cool completely. Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.

CLASSIC LEMONADE ICE POPS

Steps:

• In a small saucepan over medium heat, combine ½ cup water, sugar and lemon zest.
• Bring to a boil, then decrease heat and simmer for 3 minutes.
• Set aside to cool.
• Strain syrup through sieve placed over large measuring cup, discarding solids.
• Whisk in lemon juice and remaining 2 cups water.
• Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
• If you are using an ice pop kit, follow the manufacturer's instructions.

MIDORI MELON ICE POPS

Steps:

• Blend all ingredients in a blender until smooth.
• Pour purée into a sieve lined with a double thickness of cheesecloth set over a bowl and let drain, undisturbed, 30 minutes.
• Discard solids in sieve.
• Pour liquids into molds and freeze at least 24 hours.
• Add sticks when mixture is slushy, about 1 hour.