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1
First make the simple syrup by combining the water and sugar in a small saucepan. Bring it to a simmer over a medium flame, stirring until the sugar has dissolved. Let the remaining clear liquid cool.
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2
While the syrup is cooling, cut the cantaloupe into thick chunks, discarding the seeds and rind. Pure the fruit with a blender and transfer to a bowl.
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3
Repest the same process with the kiwi. Peel them and slice, puree and place the kiwi in its own bowl.
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4
Once the simple syrup has cooled, add 1/4- 1/2 cup to the pureed kiwi, adjusting the amount to your desired sweetness. I prefer the kiwi as is, without added syrup.
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5
Using a funnel with a narrow spout transfer the kiwi puree into the popsicle molds, filling only half-way. It is best to start with the kiwi because it is more dense than the cantaloupe and will form a nice layer that won't be disrupted when the next layer is added.
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6
As with the kiwi, add the desired amount of simple syrup to the cantaloupe puree, 1/4-1/2 cup. Then as you did with the kiwi, use a ladle and funnel to fill the tops of the popsicle molds, taking care not to disrupt the lower layer. Slowly pulling up on the funnel as you fill the mold will keep the layers separate.
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7
Place the tops on the molds and insert the popsicle sticks 1/2 -3/4 way down. Place in the freezer over night or until fully frozen.
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8
Once the popsicles have frozen, release them the next day by letting them sit at room temperature for a few minutes. I then wrap them in wax paper and place them in an airtight bag for easy access. This way you prevent them from getting freezer burn. Enjoy at your leisure!
