* Photo and recipe from Eating Out Loud
Ok, ok...so pretty obvious I'm on a watermelon kick lately. For those who are wondering, yes, I guess it is a bit of an addiction...but what a yummy and harmless addiction it is!
During the hot, sticky months of summer, few things are as refreshing as a romp through the sprinkler followed by a nice, cool, popsicle treat. But who needs all the artificial coloring and high fructose corn syrup? As with our fruit juices, the pops in this household must be made from ingredients I can first of all pronounce and second of all feel good about. That's why we tend to take a "make our own" approach whenever possible. Granted, the following recipe contains a fair amount of sugar, but at least I can control the type of sugar included in these yummy nummy treats (I made them using raw turbinado sugar instead of refined white sugar).
During the hot, sticky months of summer, few things are as refreshing as a romp through the sprinkler followed by a nice, cool, popsicle treat. But who needs all the artificial coloring and high fructose corn syrup? As with our fruit juices, the pops in this household must be made from ingredients I can first of all pronounce and second of all feel good about. That's why we tend to take a "make our own" approach whenever possible. Granted, the following recipe contains a fair amount of sugar, but at least I can control the type of sugar included in these yummy nummy treats (I made them using raw turbinado sugar instead of refined white sugar).
Watermelon-Mint Ice Pops
4 cups cubed watermelon
1/3 cup sugar (I used raw turbinado sugar)
1/3 cup fresh mint leaves
juice of 1 lime
Begin by removing the watermelon rind and slicing your watermelon into small cubes. It’s easiest if you use a seedless watermelon but if you buy one with seeds you’ll need to seed the watermelon before you puree it. Place all ingredients into a food processor or blender and puree. A stick blender makes quick work of the job *wink*. Pour the mix into your molds and freeze...easy peasy! (Note: I deviated a little from the original recipe - above - by warming the watermelon puree and turbinado sugar slightly to allow the sugar to melt fully. I then followed by pulsing in the juice of 1 lime and mint leaves with my stick blender).
When you remove them from the freezer, run the molds under warm water for a few seconds. This will loosen the pops so they will slip out easily. Make a super cute dessert display at your next backyard barbecue by popping the "sticks" into a carved melon bowl or over sized melon wedge *smile*.
4 cups cubed watermelon
1/3 cup sugar (I used raw turbinado sugar)
1/3 cup fresh mint leaves
juice of 1 lime
Begin by removing the watermelon rind and slicing your watermelon into small cubes. It’s easiest if you use a seedless watermelon but if you buy one with seeds you’ll need to seed the watermelon before you puree it. Place all ingredients into a food processor or blender and puree. A stick blender makes quick work of the job *wink*. Pour the mix into your molds and freeze...easy peasy! (Note: I deviated a little from the original recipe - above - by warming the watermelon puree and turbinado sugar slightly to allow the sugar to melt fully. I then followed by pulsing in the juice of 1 lime and mint leaves with my stick blender).
When you remove them from the freezer, run the molds under warm water for a few seconds. This will loosen the pops so they will slip out easily. Make a super cute dessert display at your next backyard barbecue by popping the "sticks" into a carved melon bowl or over sized melon wedge *smile*.
Yummmmmmmmmmmmm
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