Ingredients
- 1/2 3-pound cantaloupe
- 1/2 pint fresh raspberries
- 1 cup simple syrup
- 2 tablespoons fresh lemon juice
- 2 tablespoons unseasoned rice vinegar
Directions
- Remove skin and seeds from half of a 3-pound cantaloupe. Purée flesh with 1/2 pint fresh raspberries, 1 cup simple syrup, 2 tablespoons fresh lemon juice, and 2 tablespoons unseasoned rice vinegar until smooth.
- Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.
