1 medium to large cantaloupe
1/4 cup loosely packed mint leaves (chocolate mint is delicious), optional
1 cup mixed berries (quarter strawberries if using)
2 apricots, pits removed and fruit diced
1 peach, pit removed and fruit diced
1. Cut the cantaloupe in half and remove seeds. Remove fruit from rind and cut into large cubes. Add cantaloupe and mint (if using) to a blender and puree until smooth.
2. Add the berries and diced apricots and peach to the bottom half of Popsicle molds or push pops.
3. Pour the cantaloupe puree over the top and freeze overnight.
For more of Beth Blessing's tasty summer options, check out the August issue of Kentucky Monthly.