Check Mexican markets and farmers markets for prickly pears to prepare these juicy, refined sugar-free pops from The Low-Carbon Cookbook & Action Plan book.
What you need:
1 cup chopped cantaloupe
2 tablespoons lime juice, divided
1½ tablespoons maple syrup, divided
5 tablespoons cold water, divided
2 medium red prickly pears, peeled and roughly chopped
What you do:
- Into a high-speed blender, add cantaloupe, 1 tablespoon of lime juice, ½ tablespoon of maple syrup, and 2 tablespoons of cold water. Process on high until smooth.
- Fill ice pop molds halfway with mixture and freeze for at least 1 hour.
- Into a clean blender, combine prickly pears, remaining 1 tablespoon of lime juice, remaining 1 tablespoon of maple syrup, and remaining 3 tablespoons of cold water. Process on high until smooth. Strain with a mesh strainer to remove seed fragments.
- Fill ice pop molds the rest of the way up with mixture and freeze for at least 4 hours or overnight.