Cantaloupe and Cilantro Popsicles

Ingredients:

• 3 tbsp white muskmelon, cut into 2.5 cm cubes.
• 1/3 cup sugar
• 1 large bunch cilantro, stems and leaves roughly chopped (about 1 tightly packed cup)
• Zest and juice of 1 lime
• Special equipment: 4 x 120ml or 6 x 90ml ice lolly moulds; 4 or 6 ice lolly sticks

Preparation:

1. Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved (about 5 minutes). Turn off the heat, add the cilantro, and stir until it wilts completely. Let cool completely at room temperature (at least 30 minutes).
2. Place the melon, lime zest and juice, and a pinch of salt in a blender. Strain the cilantro syrup into the colander, pressing it down with the back of a spoon to extract maximum flavor. Discard the herbs. Puree the melon mixture until completely smooth. Periodically scrape down the sides of the blender if necessary. Transfer the mixture to a large measuring cup with a spout.
3. Pour the mixture into the molds, leaving 0.6 cm of headspace at the top (the mixture will expand). Insert the sticks. Freeze until firm (at least 5 hours or overnight). Remove from the molds and enjoy immediately.