Watermelon and Parsley Pops
- Yield 10 pieces
- 1 2/3 pounds whole watermelon (about 1/2 of a bowling ball-sized watermelon)
- 3/4 cup (6 fl oz) simple syrup, or more if needed
- 20 leaves fresh flat-leaf parsley
- Simple Syrup:
- 2/3 cup (5 oz) organic cane sugar
- 2/3 cup (5 fl oz) water
- Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long as they’re small enough to pour into the molds. You should have about 21/4 cups (18 fl oz) of purée.
- Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout. Mix the simple syrup into the puréed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture.
- Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.
- For the simple syrup: Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.
Reprinted with permission from People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer May