Minted Watermelon and Lemon Ice Pops

aka Heaven from the freezer

I first made these last summer in Newport and they were declared awesome by everyone all around and my kiddos have been requesting them for months now.  Watermelon ice pops are the most refreshing and light summer dessert and although they do require a little extra effort, the payoff is much more special than your average sickly sweet, syrupy popsicle.  There are multiple steps involved and I usually make a double batch because we have lots of pop molds.  The liquid does keep in the fridge in a sealed container for about a week if you don't have as many as we currently do.  Also, this is a great use for leftover watermelon.  We LUV us some watermelon but generally have a difficult time finishing the big ones before they get too mushy.

A couple quick notes of mine, let the watermelon layer freeze a *little longer, about 1.5 to 2 hours so when you push the stick piece in the lemon layer doesn't "bleed" into the watermelon layer.  It's still good but I really like the purity of the minty watermelon and then the tart lemon/orange layer. Also, you don't need the orange extract but it does make the lemon layer more tart and delicious.

• Watermelon layer:
• 1/4 cup sugar
• 1/4 cup water
• 1/4 cup coarsely chopped fresh mint
• 2 cups packed (1/2-inch) cubed seeded watermelon
• 1 tablespoon fresh lime juice
• Lemon layer:
• 6 tablespoons sugar
• 1/2 cup water
• 2/3 cup fresh lemon juice
• 1/3 cup fresh orange juice
• 1/4 teaspoon orange extract
• 
  • 1. To prepare watermelon layer, combine 1/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring to a boil; cook 30 seconds, stirring until sugar dissolves. Stir in mint; cover and let stand 30 minutes. Strain through a sieve into a bowl.
  • 2. Place watermelon in a blender; process until smooth. Strain puree through a sieve into bowl with mint syrup; press with back of a spoon to extract juice. Discard solids. Stir in lime juice; cover and chill 1 hour.
  • 3. Pour about 2 1/2 tablespoons watermelon mixture into each of 8 ice pop molds. Freeze 1 1/2 hours or until almost set. Arrange 1 wooden stick into mixture, being careful not to push through to bottom of mold. Return to freezer. Freeze 1 hour or until frozen.
  • 4. To prepare lemon layer, combine 6 tablespoons sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil; cook 30 seconds, stirring until sugar dissolves. Pour into a bowl; stir in lemon juice, orange juice, and extract. Cool 15 minutes; cover and chill at least 1 hour.
  • 5. Remove molds from freezer. Pour about 3 tablespoons lemon mixture over frozen watermelon mixture in each mold. Freeze 2 hours or until completely frozen.
  • SOURCE: COOKING LIGHT MAGAZINE
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