Graham Elliot’s Watermelon and Jalapeño Ice Pops
Use this delicious recipe as a jumping-off point to make other colourful ice pops. What about cucumber and mint? Tomato and basil? Carrot and ginger? The sky’s the limit!
| Servings | Prep Time | Cook Time |
| 12ice pops | 10minutes | 5-7minutes |
| Servings | Prep Time |
| 12ice pops | 10minutes |
| Cook Time |
| 5-7minutes |
Ingredients
- 1 2 lb watermelon seedless
- 1/2 Jalapeño peppers seeded and coarsely chopped
- 1 cup sugar
- pinch salt
Portions: ice pops
Units:
|
Ingredients
Portions: ice pops
Units:
|
Instructions
- Scoop the watermelon flesh from the rind and remove the seeds. Cube the watermelon and put it in a large bowl. Add the jalapeño (no need to stir the mixture at this point).
- In a saucepan, bring the sugar and 1 cup of water to a boil. Reduce the heat to medium and simmer until the sugar dissolves to make simple syrup. Let the syrup cool a little.
- Pour the syrup over the watermelon and jalapeño. Transfer the mixture to a blender and process until smooth. Season with salt and pulse again.
- Strain the watermelon mixture through a double layer of cheesecloth into another bowl. Pour into ice pop molds and freeze until firm. The pops will keep in the freezer for up to a month.
