Make a popular Korean popsicle – Melona bar from your home! It takes less than 10 minutes to assemble! Easy & delicious!
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Dessert
Cuisine: Korean
Keyword: melon, popsicle, summer
Servings: 5to 6
Calories: 107kcal
Author: Sue | My Korean Kitchen
Ingredients
Creamy Popsicles
1/2cupcold heavy cream, (This is suitable for whipping cream, it’s known as thickened cream in Australia, but I used “pure cream” – without any additives or thickening agents.)
180gripe honeydew melon, seeded and cut into small chunks
1Tbsphoney
1dropgreen food colouring, optional
Sorbet-Style Popsicles
1/2ripe honeydew melon(600 g / 1.3 pounds)
1/4cupcold heavy cream
1Tbsphoney
Instructions
Creamy Popsicles
Whip the cream (using an electric beater/food processor/stand mixer) until stiff peaked.
Blend the honeydew melon, honey and food colouring (if adding) in a blender until pureed.
Combine the whipped cream and the pureed honeydew melon by gently folding the cream. (Don’t whisk or stir as it will ruin the texture of the cream.) This should result in about 1 and 1/3 cup of mixture.
Pour the honeydew melon - cream mixture into ice pop moulds and freeze them until slushy (for about 2 hrs). Insert the ice pop sticks then return them to freeze until completely frozen (a further 6 hrs or overnight).
Sorbet-Style Popsicles
Pour the cream into a pot and add the honey. Boil and stir it on low medium to low heat for about 3 mins. (Stir well to dissolve the honey and not to burn the cream). Turn off the heat, set it aside and cool it down for about 5 mins.
Cut the cleaned honeydew melon into small chunks and put them into a food processor/blender. Blend it until it turns to puree.
Combine the cooled cream (from step 1) and the pureed melon (from step 2) in a bowl. whisk well. Pour the honeydew cream mixture into ice pop moulds and freeze it for at least 6 hours.