It wouldn’t be summer without popsicles. As a child, I was all over the luridly-coloured, artificially-flavoured frozen sugar water so popular at the time. (Truth be told, I can still be persuaded to join in if a cherry or a sadly, increasingly hard-to-find, lime one is on offer).
These watermelon popsicles are every bit as good and a whole lot healthier. A snap to make; they’re refreshing and delicious.
- 1–1½ lb watermelon, rind removed, cut into chunks
- 1 oz or 2 tbsp lime juice
- 4 oz or ½ c lemonade or limeade with a drop of green food colouring
- In a blender or bowl of a food processor fitted with the blade attachment, process the watermelon chunks with the lime juice until smooth (2 minutes).
- Pour into popsicle moulds*, leaving a 1” space at the top for expansion and for the green “rind” layer. Affix the cover and position the popsicle sticks. Freeze for at least 4 hours.
- Take the popsicles from the freezer and lift the cover. Carefully pour 1–2 tbsp of the coloured lemonade or limeade into each mould. Return to the freezer and chill until the popsicles are solid (another 1–2 hours).
- Dip the moulds into hot water to loosen the popsicles before removing and serving
*Popsicle moulds come in a variety of styles. I used this one.