Honeydew & Cantaloupe Melon Popsicles

Instructions

1. Combine the sugar and water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar is dissolved. Bring to a boil, then cool down to room temperature.
2. Process the cantaloupe melon with half the cooled sugar syrup and half the lemon juice until smooth. Strain through a sieve with the help of a spoon to extract any excess liquid, then discard the pulp.
3. Pour the mixture into eight 100 ml ice-block moulds. Freeze for 2 hours or until firm.
4. Process the honeydew melon with the remaining syrup and lemon juice until smooth. Strain through a sieve with the help of a spoon to extract any excess liquid, then discard the pulp.
5. Pour the honeydew mixture into the same moulds. Insert ice-block sticks, then freeze overnight or until firm.