Campari and Cantaloupe Popsicle Recipe

Put an adult twist on a childhood favorite with this Campari and Cantaloupe popsicle recipe, perfect for your summer parties.

| June 2012 Web

Campari is a mildly-bitter spirit that pairs nicely with cantaloupe in these grown-up Campari and Cantaloupe Popsicles. The following recipe is excerpted from People’s Pops (Ten Speed Press, 2012), a recipe book filled with icy treats inspired by fresh, seasonal offerings. This passage is from the chapter “Late Summer.” 

How to Cut a Cantaloupe

To prep a cantaloupe for puréeing, cut it around its equator and scoop out and dump the seeds and fibers inside. Set each half on a cutting board, cut side down, and lop 1/2 inch off the top horizontally so that you’ve cut off a flap approximately the size of a circle made by your thumb and finger. Now get the rest of the rind off by slicing longitudinally, as if you had the northern hemisphere on your cutting board and were cutting the surface off each time zone around the world. Once you’re done with both hemispheres, your cantaloupe is ready to purée.

Buy only cantaloupes that smell delicious even before cutting, because a scentless cantaloupe is probably a flavorless one. Cantaloupe pairs beautifully with lavender, hyssop, and tequila.

Campari and Cantaloupe Popsicles Recipe

• 1 cantaloupe, about 2 pounds, peeled and seeded
• 3/4 cup (6 fl oz) simple syrup (see recipe below)
• 1/4 cup (2 fl oz) Campari

1. Cut the cantaloupe into large chunks and purée in a food processor. You should have about 2 1/4 cups (18 fl oz) of purée.

2. 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.

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