WATERMELON-LEMONADE ICE POPS
Categories Citrus Fruit Dessert Freeze/Chill Lemon Watermelon Summer Vegan Bon Appétit
Yield Makes 8
Number Of Ingredients 4
Steps:
- Combine all ingredients in processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.
WATERMELON MEZCAL POPS
These spiked watermelon ice pops will keep you cool all summer long; just throw everything in a blender, pour into molds and freeze. With just the right amount of smoky mezcal and a hint of lime juice, they are as refreshing as they are fun to eat. Feel free to use orange juice instead of mezcal for a non-alcoholic version.
Provided by Food Network
Categories dessert
Time 8h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Blend the watermelon, mezcal, lime juice and sugar in a blender on high until very smooth and thoroughly combined, about 1 minute. Give the mixture a good stir with a large spoon or rubber spatula to make sure most of the foam has subsided, then pour into six 4-ounce ice-pop molds. Freeze until solid, at least 8 hours and preferably overnight.
- The ice pops will keep in the freezer up to 2 weeks. Right before serving, run them under hot water for 5 to 10 seconds to make them easier to unmold.
LAYERED WATERMELON ICE POPS
Nothing says summer quite like slices of watermelon and frozen ice pops, so put the two together for a summery, layered treat. When avocado is sweetened and pureed, it freezes up just like ice cream, making it the perfect ingredient for the green watermelon rind layer.
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 frozen pops
Number Of Ingredients 6
Steps:
- Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
- Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
- Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
- After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
- Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
- Let sit at room temperature for about 5 minutes before unmolding.
Nutrition Facts : Calories 173, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 10 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams
WATERMELON ICE POPS
Cool and refreshing, with no artificial colors or flavors! If you don't have ice pop molds, you can use paper cups and wooden sticks.
Provided by Mama Alanna
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 2h10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
- Run hot water over ice pop molds for a few seconds to unmold.
Nutrition Facts : Calories 30.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 7.4 g
WATERMELON ICE POPS
Buying a watermelon so often leads to leftover melon. Here's a delicious way to make use of this largesse. Buy 5-oz (150 g) paper "bath cups"-they make great moulds for ice pops, as the paper just peels away. Gelatin helps keep drips at bay and also adds to smoothness. From LCBO Food & Drink Magazine. Time to prepare does not include time to freeze. Watermelon is thought to have originated in southern Africa, where it is found growing wild, because it reaches maximum genetic diversity there, resulting in sweet, bland and bitter forms.
Provided by Dreamer in Ontario
Categories Dessert
Time 17m
Yield 16 pops
Number Of Ingredients 5
Steps:
- Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
- Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half.
- Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
- Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into cups or moulds and insert sticks or plastic spoons.
- Freeze several hours until frozen.
- Store sealed in freezer-weight plastic bag for up to 2 weeks.
CREAMY LEMONADE ICE POPS
These creamy ice pops are quick to make. I like them on the tart side so I don't use too much sugar but feel free to adjust the sweetness level to your liking.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h10m
Yield 4
Number Of Ingredients 4
Steps:
- Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 10.8 g, Cholesterol 62.7 mg, Fat 17 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 10.6 g, Sodium 23.4 mg, Sugar 7.7 g
WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS
Categories Dessert Kid-Friendly Frozen Dessert Blueberry Lemon Watermelon Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 16
Steps:
- For watermelon ice:
- Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
- Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
- For lemon ice:
- Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
- Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
- For blueberry ice:
- Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
- Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
- Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.
CLASSIC LEMONADE ICE POPS
Make and share this Classic Lemonade Ice Pops recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 33m
Yield 9-13 ice pops
Number Of Ingredients 4
Steps:
- In a small saucepan over medium heat, combine ½ cup water, sugar and lemon zest.
- Bring to a boil, then decrease heat and simmer for 3 minutes.
- Set aside to cool.
- Strain syrup through sieve placed over large measuring cup, discarding solids.
- Whisk in lemon juice and remaining 2 cups water.
- Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
- If you are using an ice pop kit, follow the manufacturer's instructions.
WATERMELON POPS
Nothing's better on a hot day than homemade watermelon ice pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Number Of Ingredients 2
Steps:
- Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.
Nutrition Facts : Calories 23 g
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- Fill up your molds leaving a little bit of room at the top because the mixture will expand when frozen. Place the molds in the freezer for an hour to partially freeze and then insert the ice pop sticks. Freeze for an additional 3 hours or until solid.
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