Cantaloupe & Campari Pops
\nMAKES 10 POPS
\n1 cantaloupe, about 2 pounds, peeled and seeded
\n3\/4 cup (6 fl oz) simple syrup
\n1\/4 cup (2 fl oz) Campari<\/p>\n
Cut the cantaloupe into large chunks and pur\u00e9e in a food processor. You should have about 21\/4 cups (18 fl oz) of pur\u00e9e.
\nTransfer the pur\u00e9ed 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.
\nPour 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.<\/p>\n
cantaloupes<\/em><\/p>\nOkay, okay. We know we already anointed peaches as the epitome of summer, but melons, those buxom orbs with their waffle-weave shells and floral aroma, are without a doubt another high point. A table stacked tall with gorgeous melons makes us lusty like no other fruit.
\nTo prep a cantaloupe for pur\u00e9eing, 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 pur\u00e9e.
\nBuy only cantaloupes that smell delicious even before cutting, because a scentless cantaloupe is probably a flavorless one. Along with the ideas in this chapter, cantaloupe pairs beautifully with lavender, hyssop, and tequila.<\/p>\n
simple syrup<\/em>
\n2\/3 cup (5 oz) organic cane sugar
\n2\/3 cup (5 fl oz) water<\/p>\nCombine 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.
\nMAKES 1 CUP (8 FL OZ)<\/p>\n
Reprinted with permission from:
\nPeople’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop<\/em>
\nby Nathalie Jordi, David Carrell, and Joel Horowitz
\n\u00a9 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.<\/p>\n<\/div>\n <\/p>\n
Note: You can click on any picture to see a slide show!<\/em><\/p>\nI have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"Ghiaccioli fatti in casa It’s summer. It’s hot. Want an ice pop? Or perhaps an aperitivo – maybe some Campari over ice? The truth is you can have both. Try a Cantaloupe & Campari Pop, a remarkably refreshing Aperitivo on a Stick (sorry, I couldn’t help myself on that one.) And all the credit goes […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,59,843],"tags":[529,717,1371,1358,1359,1357,1353,1373,70,1372],"class_list":["post-4583","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recipes","category-reviews","tag-aperitivo","tag-campari","tag-cantaloupe-and-campari-pops","tag-david-carrell","tag-joel-horowitz","tag-nathalie-jordi","tag-peoples-pops","tag-peoples-pops-55-recipes-for-ice-pops-shave-ice-and-boozy-pops-from-brooklyns-coolest-pop-shop","tag-simple-syrup","tag-ten-speed-press"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1bV","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=4583"}],"version-history":[{"count":4,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4583\/revisions"}],"predecessor-version":[{"id":4638,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4583\/revisions\/4638"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=4583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=4583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=4583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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