Watermelon Ice Pops
Cool off on a hot summer day with these refreshing watermelon ice pops. These fruity treats are a breeze to make and are sure to be a hit with kids and adults alike. Pureed watermelon chunks are mixed with a hint of sugar and a pinch of salt for an extra burst of flavor. Freeze them overnight for a sweet and icy dessert that's perfect for any sunny afternoon.
— Constant Cookbook
Ingredients
- 4 1/2 cups watermelon chunks
- 1/2 cup sugar
- 1 pinch of salt
Instructions
- <b>Seed the watermelon</b>
- Before you start, be sure an adult is nearby to help.
- Put the watermelon chunks on a cutting board. If you see any black seeds in your watermelon chunks, use the point of a paring knife to carefully poke them out.
- <b>Prepare to puree</b>
- In a blender container, combine the watermelon chunks, sugar and salt. (Salt might seem like a strange ingredient to add to a dessert, but it actually helps make the flavor of the watermelon more intense.)
- <b>Blend the mixture</b>
- Cover the blender with the lid and hold it down while you blend on high speed until the mixture is liquid (some small chunks of melon are okay).
- <b>Freeze the pops</b>
- Pour the mixture into a glass measuring cup with a spout, then divide the mixture evenly among 8 frozen fruit pop molds. Insert the sticks.
- Freeze the ice pops for at least 8 hours or overnight.
- Run the molds under warm water for 30 seconds to release the pops. Eat the pops right away! Makes 8 pops.
- Adapted from Williams-Sonoma <I>Sweet Treats,</I> by Carolyn Beth Weil (Simon & Schuster, 2006).
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