Watermelon Pops Recipes

Steps:

• Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
• Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
• Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
• Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Steps:

• In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.
• To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.

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.

Steps:

• Pierce the rind of each watermelon wedge with the tip of a paring knife to make a 1/2-inch-wide slit that is about 1 inch deep. Combine the tequila, lime juice and agave in an extra-large resealable plastic bag. Add the watermelon, seal the bag and turn it over gently to combine. Refrigerate, turning over once more halfway through, for about 1 hour.
• Line 2 baking sheets with wax paper. Insert an ice-pop stick into the slit of each watermelon wedge. Put on the prepared baking sheets and freeze until solid, 4 hours to overnight. Serve with lime wedges and chile powder.

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.

Steps:

• Cut the watermelon into 2cm-thick slices. Cut each slice into a triangular wedge.
• Make a small incision into the middle of the skin on each piece, large enough to push in a lolly stick.

Steps:

• Cut watermelon into 6 wedges, then cut small slit into rind side of each wedge. Insert wooden pop stick into each slit for handle. Place in single layer on plastic wrap-covered rimmed baking sheet.
• Use toothpick or thin wooden skewer to poke a few small holes in flesh of each watermelon slice; drizzle evenly with vinaigrette.
• Refrigerate 45 min.
• Combine remaining ingredients; sprinkle over watermelon before serving.

Steps:

• Working in batches, puree watermelon in a blender. Strain through a fine-mesh sieve into a large bowl (discard solids). Puree strawberries; add to bowl. Add sugar and lime juice and stir until sugar has completely dissolved.
• Pour mixture into ten 3-ounce ice-pop molds and insert sticks. Freeze pops until solid, 2 1/2 to 3 hours (or up to 1 week).

Steps:

• In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved. Add watermelon juice. Fill each mold or cup with 3 tablespoons watermelon mixture. Freeze until almost slushy, about 1 hour. Sprinkle with chocolate chips. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze., In a small bowl, combine limeade and, if desired, food coloring. If using freezer molds, remove holders. If using paper cups, remove foil. Pour limeade mixture over tops. Return holders or foil. Freeze until firm.

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.