In a medium pot, warm the water, sugar, and mint leaves until all the sugar has dissolved. Turn off the burner and let the water cool for 15 minutes. When the water is cool enough, pour it into a blender with the honeydew melon and lime juice. Blend for about 30 seconds then add the lime zest. Blend once more until there are no pieces of melon left.
Pour it all into a freezer-safe bowl and chill in the freezer for 2 hours or until it starts to look like a slurpie. This step is optional. What this does is help the pulp stay where it is when it’s poured into the molds. Without this step, the pulp will rise to the top, making the tops of the paletas mostly water based. Once it starts to freeze, give it a good stir and evenly distribute it all into the molds.
Place the lid on top and insert the popsicle stick in their place and freeze overnight. If you are experiencing heat anything like we are in Central Cali, these will help you cool down for a bit.