One of my go-to summer recipes is a spin on this salad, but given it has made an appearance at a picnic or two every summer, I couldn’t help but think I’d hear a collective sigh of boredom this year if I showed up with the same dish. I love the refreshing quality of watermelon and mint, so I decided to ditch the savory cheese for an even sweeter treat — watermelon mint ice pops!
What you’ll need (makes approx. 6 ice pops):
- 3 cups of cubed watermelon
- 1/3 cup fresh mint
- juice of 2 limes
- 1/4 cup of sugar
- 1/4 cup water
- ice pop molds
Combine the water, sugar and mint (coarsely torn) in a small saucepan. Fresh mint can be a bit overpowering, so feel free to add less than this recipe calls for if you’re looking for a more subtle flavor. Bring to a boil on the stove until all the sugar has dissolved, then remove from heat and set aside.
Juice the two limes over your watermelon and puree in a blender or food processor.
Next, strain both the mint syrup and watermelon puree through a mesh sieve to remove any mint leaves, watermelon seeds or pulp and combine.
Pour the blend into ice pop molds and freeze overnight (the longer the better). If your mold doesn’t have the built in handles, let the mixture freeze for about an hour or until the contents begin to thicken before you add the sticks.
I found these colorful molds here. They have a kid-friendly, no-drip base with straws attached.
BAM! or should I say, POP?! They’re ready to go to the family picnic, BBQ or 4th of July bash! Try an adult alternative by leaving a few mint leaves in the mix or adding tequila.