Ingredients:
- 4 1/2 cups watermelon chunks
- 1/2 cup sugar
- 1 pinch of salt
Directions:
Seed the watermelon
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.
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, 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 Sweet Treats, by Carolyn Beth Weil (Simon & Schuster, 2006).
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.
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, 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 Sweet Treats, by Carolyn Beth Weil (Simon & Schuster, 2006).