Slice the cantaloupe in half, remove the seeds and scoop out the meat and place in a blender. Purée until smooth. This should yield about 32 ounces of liquid with a regular-sized cantaloupe. (My mold is for 6, ½-cup popsicles but this will be enough to make 8)
I like to make sure the sugar is completely dissolved so I combine the sugar (see note) with about 1 cup of the cantaloupe purée and heat it on the stove over medium heat for just a couple of minutes. Combine this slightly-heated mixture with the rest of the purée.
Pour the purée in popsicle molds and freeze.
- 1 ripe Imperfect cantaloupe
- ½ cup + 1 tablespoon granulated sugar