These cool Watermelon Ice Pops are a sweet treat perfect for beating the summer heat.
Watermelon Ice Pops
- 8 (3-ounce) paper cups
- 1½ pounds cubed watermelon
- 4 tablespoons sugar, divided
- 1 tablespoon fresh lemon juice
- 8 wooden craft sticks
- 1 pound cubed honeydew
- 1 tablespoon chopped fresh mint
- Place 8 (3-ounce) paper cups on a rimmed baking sheet.
- In the container of a blender, process watermelon, 2 tablespoons sugar, and lemon juice until puréed. Strain mixture through fine-mesh sieve into a medium bowl, pressing solids to release all liquid (you should have about 2 cups liquid). Pour liquid into cups, filling about three-fourths full.
- Cover cups with plastic wrap, and insert a wooden stick through wrap into each cup. Freeze until firm, about 4 hours.
- In the container of a blender, process honeydew and remaining 2 tablespoons sugar until puréed. Strain mixture through fine-mesh sieve into a medium bowl, pressing solids to release all liquid.
- Remove cups from freezer, and remove plastic wrap (leave wooden sticks in place). Working quickly, fill cups with honeydew mixture, and sprinkle with mint. Freeze until honeydew layer is firm, about 4 hours. Tear paper cups away from ice pops to serve.
Kitchen Tip: Poking the wooden sticks through the plastic wrap keeps them upright and centered while the watermelon mixture freezes. If you have ice pop molds, the watermelon and honeydew mixtures will fill 8 (⅓-cup) molds.
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