Watermelon Popsicles Recipes

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:

• Combine 1/3 cup sugar and dry 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 but omitting the refrigerating 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 blended. Stir in COOL WHIP; spoon over gelatin in cups.
• Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Steps:

• Scoop out and measure 10 cups watermelon pulp. Puree watermelon and sugar in batches in blender until smooth.
• Push puree through mesh strainer into a large bowl. Cover and freeze until puree is slushy but not solid, about 3 hours.
• Remove from freezer, stir in chocolate chips. Place 24 3oz disposable cups in 2 shallow baking pans (spoon puree into cups to within 1/2" of rim). Place pans in freezer until puree is solid but not rick hard, about 2 hours.
• spread softened sherbet on top of each portion of puree so that it comes up to edge of cup. smooth top off with the edge of a butter knife. Cover each cup with plastic wrap and cut small slit in center. Insert popsicle stick into each cup so it reaches the bottom. Freeze until solid, about 6 hours and up to 2 days.
• To unmold: Let pops sit at room temperature for about 1 minute. then gently pull out from cups. Or you can peel away the cups from the pops.

Steps:

• Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into Popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.).

Steps:

• Cut watermelon into chunks, and puree in a blender until you have 5 cups. Add orange juice and sugar; blend. Pour into popsicle molds and freeze.
• Cooking time is freezer time.
• This recipe will fill two popsicle molds of 10 each.