Ingredients

• 1/2 (3-pound) cantaloupe
• 1/2 pint fresh raspberries
• 1 cup simple syrup
• 2 tablespoons fresh lemon juice
• 2 tablespoons unseasoned rice vinegar

Instructions

1. Remove skin and seeds from half of a 3-pound cantaloupe. Purée flesh with 1/2 pint fresh raspberries, 1 cup simple syrup, 2 tablespoons fresh lemon juice, and 2 tablespoons unseasoned rice vinegar until smooth.
2. Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.