Watermelon Lollies Recipes

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WATERMELON LOLLIES



Watermelon lollies image

Cool down on hot summer days with these refreshing watermelon and kiwi lollies. Great for the family to enjoy, they're low-calorie and full of vitamin C

Provided by Miriam Nice

Categories     Treat

Time 15m

Number Of Ingredients 2

1 small watermelon
3 kiwis

Steps:

  • Halve 1 small watermelon and scoop the flesh out of one half into a bowl (you need about 375-400g). Pick out any black seeds. Purée the flesh using a hand blender or in a liquidiser. Fill ice lolly moulds three-quarters full with the purée, push the sticks in if you are using them, and freeze for at least 3 hrs, or overnight. Tip any remaining purée into an ice cube tray and freeze it.
  • Peel 3 kiwis and cut the green flesh away from the white core, discarding the core. Purée the flesh. Add a layer of about 4-5mm to the top of each lolly and refreeze for 1 hr. Add some green food colouring to the rest of the purée to darken it to the same colour as the watermelon rind. Pour a very thin layer onto the top of each lolly and freeze until you want to eat them.

Nutrition Facts : Calories 38 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein

WATERMELON JELLIES



Watermelon Jellies image

Watermelon rind candy tastes like gumdrops!

Provided by sueb

Categories     Desserts     Candy Recipes

Time 1h30m

Yield 20

Number Of Ingredients 6

¼ cup white sugar, or as needed
1 cup diced watermelon rind, white parts only
1 ½ teaspoons salt
½ cup water
½ cup white sugar
1 ½ teaspoons lemon grass, chopped

Steps:

  • Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment.
  • Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan.
  • Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl.
  • Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more.
  • Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

Nutrition Facts : Calories 31.6 calories, Carbohydrate 8.1 g, Sodium 174.7 mg, Sugar 7.5 g

WATERMELON JELLY



Watermelon Jelly image

With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield 5 half-pints.

Number Of Ingredients 6

6 cups seeded chopped watermelon
5 cups sugar
1/3 cup white wine vinegar or white balsamic vinegar
1/4 cup lemon juice
2 to 3 drops red food coloring, optional
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups., Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.

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