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Dessert
4-5 popsicles
Chef Tom Fraker
2 Melissa’s Korean Melons, peeled; seeded; cut into cubes
1 Lime
5 Fresh Mint Leaves
1 Serrano Pepper, stem removed; sliced
1/3 cup Granulated Sugar
Popsicle Molds
In a blender, add the melon, juice from the lime and the rest of the ingredients and process until smooth.
Pour the mixture into the molds and freeze.
