Watermelon & Parsley Ice Pops

• 1 2/3 pounds whole watermelon, (about 1/2 of a bowling ball-sized watermelon)
• 3/4 cup simple syrup
• 20 leaves fresh flat-leaf parsley

1. Peel and coarsely chop the watermelon.
2. You should have about a quart of watermelon pieces.
3. Puree the watermelon, leaving chunks if you like, as long as theyre small enough to pour into the molds.
4. You should have about 21/4 cups (18 fl oz) of puree.
5. Transfer the pureed watermelon to a bowl or measuring pitcher with a pouring spout.
6. Mix the simple syrup into the pureed watermelon until it tastes quite sweet.
7. Chop the parsley very finely and add it to the mixture.
8. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand.
9. Insert sticks and freeze until solid, 4 to 5 hours.
10. Unmold and transfer to plastic bags for storage or serve at once.

whole watermelon, simple syrup, parsley

Taken from www.foodrepublic.com/recipes/watermelon-parsley-ice-pops/ (may not work)