Yellow Watermelon & Mint Pops
- 3/4 cup (150 g) sugar
- 5 to 6 large sprigs fresh mint plus 2 teaspoons very thinly sliced fresh mint
- 1 quart (960 ml) peeled, seeded, and chopped yellow watermelon
- 2 tablespoons fresh lemon juice
- 8 (1/2-cup/120-ml) ice pop molds (and wooden sticks, if required for your molds)
- 1. Combine the sugar and 3/4 cup (180 ml) water in a medium saucepan. Bring them to a boil, stirring often to dissolve the sugar. Reduce the heat to medium-low and cover. Simmer until the syrup is lightly thickened, about 5 minutes. Remove the saucepan from the heat. Stir in the mint sprigs, and let the pan stand, uncovered, until the syrup is completely cooled. Drain the syrup in a wire sieve over a bowl, squeezing the mint between your fingertips to extract the very last drops; discard the mint.
- 2. Puree the watermelon in a food processor or blender. (If you wish, leave some of the watermelon in tiny chunks that are small enough to fit into the mold.) Pour the puree into a bowl. Stir in enough of the mint syrup to make a very sweet mixture (see Tips). Stir in the sliced mint. Divide the puree evenly among the eight ice pop molds, leaving a little clearance at the top of each mold to allow for expansion. Cover the molds with the lids (adding wooden sticks, if needed).
- 3. Freeze the pops until they are solid, at least 4 hours. (The pops can be frozen for up to 1 week.) To serve, run the bottom of the molds briefly under lukewarm water and unmold.
sugar, mint, yellow watermelon, lemon juice, molds
Taken from www.epicurious.com/recipes/food/views/yellow-watermelon-mint-pops-51201630 (may not work)