Update my dinner status, I'm making this tonight.
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Servings: 0
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
- 2 tablespoons maple syrup (only if watermelon is not sweet enough)
- 6 ice pop sticks
- note: original recipe called the following:
- 1/4 cup sugar
- 8 5oz. disposable paper cups
- 8 ice pop sticks or wooden coffee stirrers
Preparation
Blend watermelon and syrup in processor until smooth.
Strain puree into bowl,
pressing on solids to extract as much fruit as possible.
Place ice pops in stand.
Pour watermelon puree into ice pops, dividing equally.
Freeze until mixture is frozen, up to 6 hours to overnight.
Paper cups:
Blend watermelon and syrup/sugar in processor until smooth.
Strain puree into bowl, pressing on solids to extract as much fruit
as possible.
Place cups in shallow baking pan.
Spoon watermelon puree into cups, dividing equally (scant 3
tablespoons each).
Freeze until mixture is almost frozen, about 2 hours.
Cover cups with rounds of foil, sealing tightly at edges.
Using tip of small knife, make 1/4-inch slit in center of each foil
cover.
Push ice pop stick through slit and securely into watermelon ice
without
hitting bottom of cup.
Freeze until watermelon ice is solid, about 1 hour longer.
