Watermelon Raspberry Paletas Recipes

WATERMELON RASPBERRY PALETAS

Steps:

• Combine raspberries, lime-juice and sugar in a blender container. Blend until smooth. Run mixture through a fine mesh strainer into a pitcher. Set aside.
• Dissolve gelatin in boiling water; cool for 5 min. Stir in raspberry mixture.
• Pour mixture into paper cups and cover with a small piece of aluminum foil. Insert wooden sticks in the middle of each cup, puncturing the aluminum foil to stay upright. Freeze 4 hours to overnight.
• Peel off disposable cup and enjoy.

WATERMELON-RASPBERRY BREAKFAST POPS

Steps:

• Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. Roll in toasted coconut or cocoa nibs if desired.
• The pops will keep in the freezer for up to 2 weeks.

WATERMELON AND RASPBERRY SALAD

Steps:

• Place watermelon in a large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

GINGERY WATERMELON PALETAS

Steps:

• Purée watermelon, yogurt, ginger, salt, 1/3 cup sugar, and 1 tablespoon lime juice in a blender until smooth. Add more sugar and lime juice, if desired. (Purée will taste less sweet once frozen, so err on the sweet side.)
• Divide purée among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas.
• DO AHEAD: Paletas can be made 1 week ahead. Keep frozen.

WATERMELON-RASPBERRY GRANITA

Steps:

• Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
• Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.