Ingredients

• 1/3 cup sugar
• 1 large bunch cilantro, stems and leaves roughly chopped (about 1 packed cup)
• 3 cups 1-inch cubes honeydew melon
• Zest and juice of 1 lime (about 1 teaspoon zest and 2 tablespoons juice)
• Kosher salt

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Instructions

1. Special equipment: Four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
2. Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the cilantro and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
3. Put the melon, lime zest and juice and a pinch of salt in a blender. Strain the cilantro syrup into the blender, pressing the cilantro in the strainer with the back of a spoon to extract as much flavor as possible; discard the cilantro. Puree the melon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
4. Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.