Minted Watermelon and Lemon Ice Pops

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 82
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 22.1g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 3mg
  • Calcium: 8mg

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. 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. 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. 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. 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. 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.
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