The charm of homemade ice pops is that there are no rules when it comes to containers — they can take any shape or form. The fruit puree and juice can be poured into paper cups, cupcake tins, mini cake tins, ice cube trays, or tall parfait glasses (like the ones we used for the pops pictured above). And with the short ingredient list, homemade ice pops are easy to make at a moment's notice and stored in the freezer, ready to savor when the weather gets hot.
Watermelon Ice Pops with Mint
Yields: approximately 10 ice pops (depending on the size of your cups, you may yield more or less)
Prep time: 10 minutes + 6 hrs. freeze
Allergy info: soy-free, dairy-free, gluten-free
For the puree:
1 (4 to 5-lb.) organic seedless watermelon
1/4 teaspoon kosher salt
1/4 cup organic sugar
10 whole fresh mint leaves, washed and dried
For the pops:
12 paper cups or tall parfait glasses (tall shot/dessert glasses)
Plastic wrap or foil
12 ice pop sticks
Remove colored flesh from the watermelon rind. Discard seeds, dice watermelon flesh. In the bowl of a food processor add diced watermelon, salt and sugar; pulse until smooth. Place a fine mesh strainer over a large bowl. Pour watermelon mixture into strainer. Using a spoon or spatula, press watermelon mixture through strainer; discard any seed pieces and large pieces of pulp.
Place one mint leaf in the bottom of each cup. Pour fruit mixture evenly into cups; cover tightly with plastic wrap. Using a sharp paring knife, make a small slit in the middle of the plastic wrap. Poke ice pop sticks through plastic wrap.
Place cups in freezer. Freeze at least 6 hours; serve frozen. Store in the freezer, covered, up to 3 weeks.
Post by Dawn Viola : DawnViola.com