Popsicle Recipe — Watermelon Popsicles with Parsley

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For Popsicles (Makes 10 Pops):
12/3 pounds whole watermelon (about 1/2 of a bowling ball–sized watermelon)
3/4 cup (6 fl oz) simple syrup (page 7), or more if needed
20 leaves fresh flat-leaf parsley
 
For Simple Syrup (Makes 1 cup):
2/3 cup (5 oz) organic cane sugar
2/3 cup (5 fl oz) water
 

Step 1

To Make Popsicles:
 
Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long as they’re small enough to pour into the molds. You should have about 21/4 cups (18 fl oz) of purée.

Step 2

Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout. Mix the simple syrup into the puréed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture.

Step 3

Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.

Step 4

To Make Simple Syrup:
 
Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.

Step 5

Reprinted with permission from "People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop" by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer May.



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