Sunday, August 21, 2011

Notes from Nikki-Honeydew Basil Icepops

This is the first of several great recipes from Nikki's kitchen experience this week. I must say I was thrilled to hear some positive feedback about the melons. They are such a challenge to pick at peak ripeness, especially the watermelon. Cantaloupes are relatively easy, they slip off the vine when they are ready; watermelons however, are a whole other story. The infamous thud test (the sound the watermelon makes when you tap it), is still beyond me. I thought you might appreciate this link on how to tell when melons are ripe, or at least be somewhat sympathetic if the melons you get are less than perfect :) If you check out the link you can see its definitely a skill to pick pefectly ripe honeydews and watermelons and gets much harder with all the rain we have been having. Enjoy Nikki's delicious recipe.

Honeydew Basil Popsicles
I don't know about you, but we are absolutely smitten with Claire's honeydew this year. The flavor is superb! The following recipe is so simple, and really showcases the superior taste of Inverbrook honeydew 2011. :-)


One medium honeydew, seeded, peeled, and chopped
A squirt of agave (optional)
A handful of basil leaves
A tiny pinch of sea salt

1. Put all the ingredients into a blender and blend until smooth (you can add a bit of water if needed to process, not too much though; you don't want to water down the flavor).
2. Pour into popsicle molds (or paper cups with wooden popsicle sticks).
3. Freeze for about 6 hours.
4. Pop them out of the molds and enjoy!

Makes about 10 average sized pops

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