Honeydew-Lime Ice Pops

In a small saucepan, combine the water and sugar. Using a vegetable peeler, remove 2 large strips of zest from the lime and add to the saucepan. Set over medium-high heat and bring to a boil. Cook, stirring, until the sugar has dissolved, 3 to 4 minutes. Let the syrup cool and then strain.

In a food processor, combine the sugar syrup, melon and salt and puree until very smooth. If desired, pour the mixture through a fine-mesh strainer to remove any remaining chunks of melon. Taste and add lime juice, if needed, to cut the sweetness.

Pour the mixture into eight 1/2-cup ice pop molds, add sticks and freeze until solid, 6 to 8 hours. (Alternatively, pour the mixture into small paper cups and freeze just until barely firm; add the sticks and freeze until solid. Peel away the cups and serve.) Serves 6.

Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).