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Recipe Detail Page
Watermelon Ice Pops
Summer 2010
Unless serving a crowd, buying a watermelon almost always leads to leftover melon. Here’s a delicious way to make use of this largesse. Buy 5-oz (150 g) paper “bath cups”—they make nifty moulds for ice pops, as the paper just peels away. Gelatin helps keep drips at bay and also adds to smoothness.
Makes 16 pops
1 packet (7 g) gelatin
¼ cup (50 mL) boiling water
½ seedless watermelon
½ cup (125 mL) granulated sugar
1 tbsp (15 mL) freshly squeezed lemon
or lime juice
1. Sprinkle gelatin over boiling water; immediately stir until dissolved, about a minute. Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups (1 L). Add any juice left in scooped watermelon half.
2. Whirl watermelon with sugar and lemon juice in blender. Strain, reserving juice; thoroughly stir in dissolved gelatin. There should be about 4 cups (1 L). Measure into cups or moulds; insert sticks or plastic spoons. Freeze several hours until frozen. Store sealed in freezer-weight plastic bag for up to 2 weeks.
Makes 16 pops
