Gingery Watermelon Paletas Recipes

GINGERY WATERMELON PALETAS

Steps:

• Purée watermelon, yogurt, ginger, salt, 1/3 cup sugar, and 1 tablespoon lime juice in a blender until smooth. Add more sugar and lime juice, if desired. (Purée will taste less sweet once frozen, so err on the sweet side.)
• Divide purée among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas.
• DO AHEAD: Paletas can be made 1 week ahead. Keep frozen.

GINGERY WATERMELON PETIT FOURS

Steps:

• Combine the ginger, 3 tablespoons of the honey and 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat. Let sit until cooled to room temperature. Strain, discarding the ginger. Stir in the lime juice.
• Meanwhile, cut the watermelon crosswise into 1-inch-thick slices. Cut off the skin, leaving each slice a square or rectangle. Cut each slice again until you have twenty-four 1-inch cubes. (You will have watermelon left over.) Put the cubes in an 8 by 8-inch baking pan. Pour the cooled syrup over the watermelon and let sit, refrigerated, 1 to 4 hours, turning the cubes halfway through.
• Just before serving, mix the cream cheese and the remaining 1 tablespoon honey in a small bowl until smooth. Transfer to a resealable plastic bag. Push the mixture towards one corner of the bag and twist the top to make a handle. Use scissors to snip a small hole at the corner.
• Remove the watermelon from the liquid and transfer the cubes to a serving tray. Pipe a small dollop of the cream cheese mixture onto the top of each cube. Sprinkle the lime zest over the tops of the cubes.

WATERMELON RASPBERRY PALETAS

Steps:

• Combine raspberries, lime-juice and sugar in a blender container. Blend until smooth. Run mixture through a fine mesh strainer into a pitcher. Set aside.
• Dissolve gelatin in boiling water; cool for 5 min. Stir in raspberry mixture.
• Pour mixture into paper cups and cover with a small piece of aluminum foil. Insert wooden sticks in the middle of each cup, puncturing the aluminum foil to stay upright. Freeze 4 hours to overnight.
• Peel off disposable cup and enjoy.