This recipe appears in:Serious Entertaining: A Spring Grilling Menu Bake the Book: Cantaloupe & Campari Pops
Pairing Campari, a bittersweet Italian apéritif, with sugary cantaloupe makes for popsicles with a very grown up flavor profile.
Reprinted with permission from People's Pops by David Carrell, Joel Horowitz and Nathalie Jordi. Copyright © 2012. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.
- 1 cantaloupe, about 2 pounds, peeled and seeded
- 3/4 cup (6 fl oz) simple syrup (recipe follows)
- 1/4 cup (2 fl oz) Campari
- Simple Syrup
- 2/3 cup (5 oz) organic cane sugar
- 2/3 cup (5 fl oz) water
For the Simple Syrup: Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.
For the pops: Cut the cantaloupe into large chunks and purée in a food processor. You should have about 21/4 cups (18 fl oz) of purée.
Transfer the puréed cantaloupe to a bowl or measuring pitcher with a pouring spout. Add the simple syrup until the cantaloupe tastes quite sweet. Now dribble in the Campari until you can detect its flavor. Campari is less alcoholic than most spirits, so this mixture can handle more of it, but it has such a strong presence that you want to be careful not to overdo it.
Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.