My sisters and I enjoyed homemade ice pops as kids all of the time. Our mom mostly made them out of orange or apple juice - sometimes chocolate pudding. I, years before having kids, bought myself ice pop molds at the Chicago Architecture Foundation's store so I'd be ready. I knew one thing going into this project with Jack tonight: It was going to be sticky.
And yes it was. But the results are a light and refreshing summertime treat.
Watermelon-lime ice pops
Recipe from The Naptime Chef: Fitting Great Food into Family Life
Makes 8 (2-ounce) ice pops
4 cups seedless watermelon, cubed
1/4 cup sugar
1/3 cup freshly squeezed lime juice
1. Puree fresh watermelon with a blender until completely liquefied and strain out the solids with a fine-mesh sieve, reserving the juice. You should have 2 cups.
3. Add the lime juice and simple syrup to the watermelon juice and stir to combine. Pour the mixture into frozen pop molds and freeze for at least six hours.
A clever variation from the author is following the basic recipe and swapping in peaches, raspberries or strawberries for the watermelon and lemon juice for the lime juice. Yum!