I like using a hot curry powder, such as
Penzey's Vindaloo, for this recipe because it contrasts so interestingly with the cool, summery melon, but feel free to use your favorite sweet or more savory curry blend if you prefer. And I can't get enough of
this simple ice pop mold -- though I usually ditch the lid since it can be tricky to remove if (or should I say
when) the sticks don't freeze completely straight.