Sunset Watermelon Popsicles Recipes
WATERMELON POPSICLES
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking.
Provided by Mark Bittman
Categories easy, dessert
Time 15m
Number Of Ingredients 3
Steps:
- Cut the watermelon into small chunks (discarding the rind), and put them in a blender with the sugar and lime juice. Process until smooth, adding enough water (or fruit juice) so that the mixture liquefies. Pour into popsicle molds, and freeze.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 27 grams
SUNSET WATERMELON POPSICLES
These are Delicious! I concocted this from three different recipes for the most watermelon flavor. The orange juice paired with the watermelon gives these popsicles the color of a beautiful sunset, which is a great time to have one.
Provided by Claire de Luna
Categories Frozen Desserts
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Cut watermelon into chunks, and puree in a blender until you have 5 cups. Add orange juice and sugar; blend. Pour into popsicle molds and freeze.
- Cooking time is freezer time.
- This recipe will fill two popsicle molds of 10 each.
Nutrition Facts : Calories 28.5, Fat 0.1, Sodium 0.5, Carbohydrate 7.2, Fiber 0.2, Sugar 6.5, Protein 0.3
WATERMELON POPSICLES
A cool summer treat for the kids, It looks like wedges of watermelon when done. You will need either popsicle molds OR 24 3oz paper cups, and 24 wooden popsicle sticks.
Provided by 2Bleu
Categories Frozen Desserts
Time 11h30m
Yield 24 popsickles, 24 serving(s)
Number Of Ingredients 4
Steps:
- Scoop out and measure 10 cups watermelon pulp. Puree watermelon and sugar in batches in blender until smooth.
- Push puree through mesh strainer into a large bowl. Cover and freeze until puree is slushy but not solid, about 3 hours.
- Remove from freezer, stir in chocolate chips. Place 24 3oz disposable cups in 2 shallow baking pans (spoon puree into cups to within 1/2" of rim). Place pans in freezer until puree is solid but not rick hard, about 2 hours.
- spread softened sherbet on top of each portion of puree so that it comes up to edge of cup. smooth top off with the edge of a butter knife. Cover each cup with plastic wrap and cut small slit in center. Insert popsicle stick into each cup so it reaches the bottom. Freeze until solid, about 6 hours and up to 2 days.
- To unmold: Let pops sit at room temperature for about 1 minute. then gently pull out from cups. Or you can peel away the cups from the pops.
Nutrition Facts : Calories 135.9, Fat 1.8, SaturatedFat 0.9, Cholesterol 0.2, Sodium 13.5, Carbohydrate 30.9, Fiber 1.2, Sugar 26.8, Protein 1.5
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