Candice Kumai’s Cool Melon Mint Woodbridge Wine-sicles

Makes 10 servings
By Candice Kumai

For the infused simple syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 4 sprigs fresh mint

For the pops:

  • ½ honeydew melon, peeled and cubed
  • ¾ cup Woodbridge by Robert Mondavi Moscato

Directions:

1. In a small saucepan, combine water, sugar, and mint.  Simmer gently for 10 minutes.  Cool and set aside.

2. In a food processor, blend together the honeydew and Woodbridge Moscato wine.  Add the infused syrup and pulse to combine.

3. Pour mixture into individual popsicle molds, add stick, and freeze until solid, approximately 6 hours.

Candice Kumai received her culinary training at Le Cordon Bleu California School of Culinary Arts & has cooked in several California based restaurants. Candice is currently a judge on Iron Chef America, 2x cookbook author and a regular contributor to various magazines, such as Men’s & Women’s Health, Fitness, Clean Eating, Shape, Men’s Fitness, NY Daily News & People. Former model-turned-chef, Candice Kumai’s recipes are loaded with “Foods with Benefits”—like protein, fiber, and omegas—and are free of the processed junk. Candice’s take on health is influenced by her Japanese heritage. Candice is the author of Pretty Delicious, contributor to the New York Times #1 bestseller “Cook Yourself Thin” and author of her new cookbook, “Cook Yourself Sexy.”

A true believer in balance, Candice invites us to reclaim our health, bodies and minds by choosing the right foods and changing our minds about dieting. She believes we can do this by Thinking Outside The Box – literally – putting that packaged food down! –  and rediscover what real, sexy and delicious food is again. Enjoy your food, because life is full of good taste. Visit her at candicekumai.com