Record temperatures are occurring across the country. Yesterday in Las Vegas, it was 115° F! The temperature at 9:00 p.m. was 107° F. So I was delighted when I received my Norpro Frozen Ice Pop Maker from Amazon.com.
You can find popsicle recipes all over the internet. But it took a recent show on Rachael Ray that made me finally buy the molds. The guest on her show used watermelon and kiwi purees with mini chocolate chips to make them look like “real” slices of watermelon. I bought the chocolate chips, but the chips sank to the bottom. I was lazy and didn’t want to wait for the puree to get partially frozen to add the chips. I loved the taste of the watermelon, which was refreshing and sweet. The kiwi was a nice artistic touch, but it was tangy and tart! My daughter will be coming home in a week from her internship in Washington, D.C. and I know that she will just love the “plain” watermelon popsicles! Needless to say, I look forward to experimenting with different fruits to make naturally sweet, tasty and healthy ice pops!
- 3 cups watermelon puree
- ½ cup kiwi puree (approximately 4 kiwis)
- Sweetener (optional) for kiwi
- Popsicle mold + popsicle sticks (10 3 ounce individual molds)
- Using a blender, make the watermelon puree by cutting up the melon into large chunks (1″ x 2″) enough to make 3 cups.
- Rinse out the blender and place chopped up pieces of kiwi into it. Puree the kiwi.
- Pour the watermelon puree into the mold, leaving ¾” free for the kiwi puree.
- Cover the mold and place in the freezer for 1 to 1¼ hours.
- Add the kiwi puree to the top of the mold. Cover and place the popsicle sticks in the slots. Freeze until hard.
- To remove the popsicles from mold, place the mold container in a large container or a sink filled with warm water for about 20 seconds. Gently remove and eat immediately or cover each popsicle individually with plastic wrap and place in the freezer.