Watermelon Popsicles with Coconut, Ginger and Lime
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QuartFrozen desserts are one of the hottest menu trends today. Watermelon juice brings beautiful color and delicious flavor to popsicles, shaved ice or other frozen treats. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Thai Watermelon Popsicles with Coconut, Ginger, Makrut, Lime and Chili. The mixture can also be frozen in ice cube trays. These colorful and flavorful ice cubes can be served in the beverage of your choice, such as Watermelon agua fresca, limeade, or a watermelon cocktail.
Ingredients
2 ea Makrut lime leaves
1 ea Fresh Thai bird chili
â…” cup Sugar
2 Tbsp Sweetened shredded coconut
1 Tbsp Ginger, peeled and finely grated with a micro-plane
3 ½ cups Watermelon juice, strained
1 Tbsp Lime juice
½ tsp Vanilla extract
2 Tbsp White rum (optional)
Directions
- Muddle the Makrut lime leaves and Thai bird chili with the sugar in a mortar and pestle until crushed and fragrant.
- Remove the leaves and chilies and reserve the sugar for the popsicle base mixture.
- In a small bowl, toss the reserved sugar with coconut and ginger. Add watermelon juice, lime juice and vanilla, and stir until the sugar dissolves.
- Once the sugar has dissolved, add rum if using, and mix well.
- Fill up the popsicle molds with the watermelon mixture and place into the freezer until completely frozen, preferably overnight.
- To unmold, remove the popsicles from the freezer and let stand at room temperature for 5-10 minutes, or quickly dip in warm water.
Watermelon Popsicles with Coconut, Ginger, Kaffir Lime and Chili
Notes
- Alternatively, freeze the watermelon mixture in an ice cube tray and serve these colorful and flavorful ice cubes in a beverage such as agua fresca, limeade, or a martini.
