Sweet meets heat in this summer-ready popsicle recipe. A bit of pectin helps keep all the ingredients incorporated evenly in this treat; without it, they tend to separate.
3 cups fresh red or yellow watermelon cubes, chilled
1/2 cup sugar
1/4 cup fresh lime juice
1 tablespoon light-colored corn syrup
1 tablespoon liquid pectin
1 large jalapeño pepper, halved and seeded
2 teaspoons grated lime rind
How to Make It
Combine the first 6 ingredients in a blender, and process until pureed. Stir in lime rind. Pour into 8 (3-ounce) ice pop molds. Freeze 6 hours or until firm.
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I made these this weekend and they went over well. I forgot to stir the grated lime rind into the puree so I just tried to sprinkle it on and stir it in once the puree was in the molds--these will definitely be better next time when I do it right! The jalapeno flavor wasn't overwhelming at all and gave the ice pops a nice complexity.