Watermelon Ice Pop
6 – 8
PortionsChef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, shows us how to make Watermelon Ice Pops. Chef Mai was inspired to create this recipe after slurping down many watermelon-passionfruit drinks on a recent trip to Vietnam. It’s a fun dessert and also a great garnish for drinks—with or without alcohol. The brilliant red juice makes these Watermelon Ice Pops a beautiful and refreshing treat.
Ingredients
- WATERMELON-RASPBERRY CONCENTRATE
½ cup Raspberries, fresh or frozen
5 cups Watermelon, red seedless, cut into 1″ cubes
¼ tsp Sea salt
1⁄3 cup Sugar
2 Tbsp Lime juice, freshly squeezed
2 Tbsp Ginger, minced
½ tsp Cayenne
DRINK (OPTIONAL)- 6-8 portions
1 cup Watermelon-Raspberry Concentrate (see above)
1⁄3 cup Naturally flavored watermelon sparkling water or lemon tonic water, chilled
Directions
- FOR THE WATERMELON-RASPBERRY CONCENTRATE:
- Place all ingredients into blender and process until creamy. If you’re also making drinks, double the ingredients and set aside ½ of the concentrate.
- To make the ice pops, transfer remaining mixture into popsicle molds then insert frozen treat stick into the center. For best results, freeze the ice pops overnight.
- FOR THE DRINK:
- Combine 1 cup of the Watermelon-Raspberry Concentrate with sparking water. Stir well. Portion into shallow rocks glasses, then place an ice pop in the glass and serve. Alternately, you can serve the ice pops on the side.
Watermelon Ice Pops
Notes
- Serve these ice pops as refreshing treats or make them smaller and serve as garnishes for drinks (with or without alcohol). For a quick cooler, double the watermelon mixture recipe and serve with watermelon infused sparkling water. It’s a refreshing treat, with the ice pop resting against a shallow, wide mouth glass filled with brilliant red watermelon juice and perhaps an ounce of vodka!
