Minted Watermelon and Lemon Ice Pops

Minted Watermelon and Lemon Ice Pops Recipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
Boasting just 82 calories and a boatload of vitamin C, these double-decker popsicles feature a sweet-tart lemon layer topped with a minty watermelon layer. If you prefer one flavor over the other, double the amount of ingredients required for each layer and make single flavored pops.

Yield:

8 servings (serving size: 1 ice pop)

Recipe from

Nutritional Information

Calories 82
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 22.1 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 3 mg
Calcium 8 mg

Ingredients

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

Preparation

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.

Note:

David Bonom,

June 2010
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