Watermelon & Parsley Pops
Provided by: Taste Editors
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, 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
- 1 2/3 pounds whole watermelon (about 1/2 of a bowling ballsized watermelon)
- 3/4 cup (6 fl oz) simple syrup (see recipe below), or more if needed
- 20 leaves fresh flat-leaf parsley
- SIMPLE SYRUP:
- 2/3 cup (5 oz) organic cane sugar
- 2/3 cup (5fl oz) water
- Simple Syrup: Combine the sugar and water in a small saucepan and bring to a simmer over medium-hight heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool.
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 2 1/4 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.