Watermelon & Parsley Pops

• 1 2/3 pounds whole watermelon (about 1/2 of a bowling ball-sized watermelon)
• 3/4 cup (6 fluid ounces) simple syrup (recipe follows), or more if needed
• 20 leaves fresh flat-leaf parsley
• 2/3 cup (5 ounces) organic cane sugar
• 2/3 cup (5 fluid ounces) water

1. Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you've turned off the heat. Store plain and infused syrups in sealed containers in the fridge.
2. Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Puree the watermelon, leaving chunks if you like, as long as they're small enough to pour into the molds. You should have about 21/4 cups (18 fl oz) of puree.
3. Transfer the pureed watermelon to a bowl or measuring pitcher with a pouring spout. Mix the simple syrup into the pureed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture.
4. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.

whole watermelon, simple syrup, parsley, cane sugar, water

Taken from www.seriouseats.com/recipes/2012/06/peoples-pops-watermelon-parsley-pops-recipe.html (may not work)