Watermelon Mezcal Pops Recipes

WATERMELON POPSICLES

Steps:

• Cut the watermelon into small chunks (discarding the rind), and put them in a blender with the sugar and lime juice. Process until smooth, adding enough water (or fruit juice) so that the mixture liquefies. Pour into popsicle molds, and freeze.

SPIKED WATERMELON POPS

Steps:

• In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.
• To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.

WHITE CHOCOLATE WATERMELON POPS

Steps:

• Cut 1/4 medium seedless watermelon into 12 small wedges (about 1 inch thick); trim off the rind. Insert a wooden stick into each and freeze until firm, about 1 hour. Melt 4 ounces chopped white chocolate with 1 tablespoon coconut oil in the microwave in 30-second intervals. Dip the watermelon in the chocolate and immediately sprinkle with shredded coconut, crushed freeze-dried strawberries and chopped pistachios. Let set.

WATERMELON ICE POPS

Steps:

• Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
• Run hot water over ice pop molds for a few seconds to unmold.

WATERMELON POPS

Steps:

• Cut the watermelon into 2cm-thick slices. Cut each slice into a triangular wedge.
• Make a small incision into the middle of the skin on each piece, large enough to push in a lolly stick.

WATERMELON POPS

Steps:

• Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.

WATERMELON POPS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding pink paste food color. Cool completely.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and chocolate chips; mix well. Shape into 32 oblong balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
• Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick 1/2 inch into melted white candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip each cake ball into melted green candy to cover; tap off excess. Return sticks to foam block. Let stand until set. With toothpick, decorate cake balls with light green candy to look like watermelons. Let stand until set.