Watermelon is a huge Summertime favorite at our house. Hubby loves it salted but I prefer my watermelon unsalted. By popular demand*, these popsicles can be prepared either way. ;-)
They're big on natural flavor, light on your budget (less than 20 cents per serving) and super easy to make.
Grab one for an afternoon snack or serve them for dessert at your next family BBQ. Everyone has room for watermelon!
*Special "Thanks" to everyone who responded to my recent Instructables survey!
They're big on natural flavor, light on your budget (less than 20 cents per serving) and super easy to make.
Grab one for an afternoon snack or serve them for dessert at your next family BBQ. Everyone has room for watermelon!
*Special "Thanks" to everyone who responded to my recent Instructables survey!
Step 1: Ingredients and tools:
Ingredients:
- 1 Seedless Watermelon- ripe
- Powdered or superfine sugar*
- Sea salt
- Popsicle molds or Dixie cups
- Craft or popsicle sticks
- Blender
- Hand mixer
Step 2: Ratios and prep:
To every 4 cups of watermelon pulp, you'll add:
Cut watermelon in half. Scoop the pulp and all juices into a large bowl. Use a butter knife to cut the pulp into coarse chunks. Use a hand mixer to chop the pulp down into smaller pieces. (Don't worry about the tiny seeds. They won't be noticed.)
Measure 2 cups chopped pulp and put in a medium-size bowl. Put 2 cups of pulp into your blender. Set the large bowl of pulp aside.
Put 1/4 cup powdered/superfine sugar into the blender w/pulp. Blend on high for 10-15 seconds or until smooth. Taste the blended pulp and add more sugar as desired.
Add the blended pulp to the 2 cups of chopped pulp and stir until combined. Taste... then add 1 tsp salt (or more) and stir well. Add more salt/sugar until your tastebuds are happy. Keep in mind that freezing the fruit will cause it to lose some degree of sweetness.
Spoon the Watermelon mixture in your popsicle molds, add the craft/popsicle sticks and freeze for at least 6 hours. If you added salt, the freezing time will be longer.
If the mixture is too thin to hold the sticks upright, partially-freeze them for 15-20 minutes, then add the sticks. (Set your timer so you don't forget them!)
Refrigerate, freeze (or eat!) any extra watermelon/pulp.
One 14 lb Watermelon will yield approximately 30 jumbo (1/2 cup) popsicles.
- 1/4+ cup sugar - to taste
- 1-3 teaspoons of sea salt - to taste- or none at all
Cut watermelon in half. Scoop the pulp and all juices into a large bowl. Use a butter knife to cut the pulp into coarse chunks. Use a hand mixer to chop the pulp down into smaller pieces. (Don't worry about the tiny seeds. They won't be noticed.)
Measure 2 cups chopped pulp and put in a medium-size bowl. Put 2 cups of pulp into your blender. Set the large bowl of pulp aside.
Put 1/4 cup powdered/superfine sugar into the blender w/pulp. Blend on high for 10-15 seconds or until smooth. Taste the blended pulp and add more sugar as desired.
Add the blended pulp to the 2 cups of chopped pulp and stir until combined. Taste... then add 1 tsp salt (or more) and stir well. Add more salt/sugar until your tastebuds are happy. Keep in mind that freezing the fruit will cause it to lose some degree of sweetness.
Spoon the Watermelon mixture in your popsicle molds, add the craft/popsicle sticks and freeze for at least 6 hours. If you added salt, the freezing time will be longer.
If the mixture is too thin to hold the sticks upright, partially-freeze them for 15-20 minutes, then add the sticks. (Set your timer so you don't forget them!)
Refrigerate, freeze (or eat!) any extra watermelon/pulp.
One 14 lb Watermelon will yield approximately 30 jumbo (1/2 cup) popsicles.
Step 3: Serving Ideas
The Watermelon rind can be cut and placed right on the popsicle sticks before freezing. The pictures below speak for themselves. ;-) My dog loved the leftover trimmings and the entire rind is horse-friendly.
A half watermelon rind makes a perfect display stand. Spoon out any residual red fruit from the inside. Place the rind (cut side down to drain) on a plate. Cover with plastic wrap keep it refrigerated (not frozen) for up to 3 days.
When you're ready to serve the popsicles, pull the rind from the frig and check the inside to make sure it's mold-free. Use a paring knife to cut slits in the rind and insert the popsicles.
Easy peasy... and pretty, too!
Additional popsicle "madness" recipes can be found here:
A half watermelon rind makes a perfect display stand. Spoon out any residual red fruit from the inside. Place the rind (cut side down to drain) on a plate. Cover with plastic wrap keep it refrigerated (not frozen) for up to 3 days.
When you're ready to serve the popsicles, pull the rind from the frig and check the inside to make sure it's mold-free. Use a paring knife to cut slits in the rind and insert the popsicles.
Easy peasy... and pretty, too!
Additional popsicle "madness" recipes can be found here:
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This recipe makes a mountain of watermelon popsicles so you can experiment a little.
My motto is "Try it... you might like it!"
Thank you for commenting pineapple! (That's my favorite fruit!)
oh and no salt =)
After the rind thaws, it really does remind me of cucumber. My dog LOVES it, but I just never thought of eating it or adding it.
Thanks for sharing your ideas, Junebug!
Although I still think no-salt. :P
One 14 lb Watermelon makes about 32 jumbo popsicles... enough for the whole gang! ;-)
lol... neener-neener... I know what your getting for your Birthday! ;-D
Sunshiine