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Raspberry-Melon Paletas

Raspberry-Melon Paletas


  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unseasoned rice vinegar

Recipe Preparation

  • Remove skin and seeds from half of a 3-lb. cantaloupe. Purée flesh with raspberries, simple syrup, lemon juice, and 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.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 90 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 23 Dietary Fiber (g) 1 Total Sugars (g) 19 Protein (g) 1 Sodium (mg) 25Reviews Section