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!
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
- 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.
