Watermelon Ice Pops

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It's the best to make watermelon ice pops for summer cool sweet

treats ...

 

NOTE: Organic ingredients are recommended...

 

INGREDIENTS:

2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)

2 tbsp maple syrup (only if watermelon is not sweet enough)

6 ice pop sticks

 

note: original recipe called the following:

1/4 cup sugar

8 5 oz. disposable paper cups

8 ice pop sticks or wooden coffee stirrers

 

METHODS:

Blend watermelon and syrup in processor until smooth.

Strain puree into bowl,

pressing on solids to extract as much fruit as possible.

Place ice pops in stand.

Pour watermelon puree into ice pops, dividing equally.

Freeze until mixture is frozen, up to 6 hours to overnight.

 

Paper cups:

Blend watermelon and syrup/sugar in processor until smooth.

Strain puree into bowl, pressing on solids to extract as much fruit

as possible.

Place cups in shallow baking pan.

Spoon watermelon puree into cups, dividing equally (scant 3

tablespoons each).

Freeze until mixture is almost frozen, about 2 hours.

Cover cups with rounds of foil, sealing tightly at edges.

Using tip of small knife, make 1/4-inch slit in center of each foil

cover.

Push ice pop stick through slit and securely into watermelon ice

without

hitting bottom of cup.

Freeze until watermelon ice is solid, about 1 hour longer.