Watermelons are in season now. The ones this time of the year are typically juicy and sweet, however, somehow I managed to cleverly select one that wasn’t sweet. Duh! My first thought was, no worries just turn them into popsicles. Well, that’s exactly what I did and everyone in the family enjoyed the watermelon popsicles. So, don’t discard any watermelon that is not as sweet as they ought to be, instead, make this watermelon popsicles.
Recipe adapted from Williams-Sonoma "Sweet Treats" by Carolyn Beth Weil
Watermelon Ice Pops
4 1/2 cups watermelon chunks
1/2 cup sugar
1 pinch of salt
Seed the watermelon:
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.
Prepare to puree:
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.)
Blend the mixture:
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).
Freeze the pops:
Pour the mixture into a glass-measuring cup with a spout, and 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.