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!

Watermelon ice pops
Graham Elliot's Watermelon and Jalapeño Ice Pops
Graham Elliot's Watermelon and Jalapeño Ice Pops
Servings Prep Time Cook Time
12ice pops 10minutes 5-7minutes
Servings Prep Time
12ice pops 10minutes
Cook Time
5-7minutes
Ingredients
Portions: ice pops
Units:
Ingredients
Portions: ice pops
Units:
Instructions
  1. 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).
  2. 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.
  3. Pour the syrup over the watermelon and jalapeño. Transfer the mixture to a blender and process until smooth. Season with salt and pulse again.
  4. 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.