It appears I've been pretty remiss on the popsicle front so here we are, these are the first of the season. Actually the second because they were so good I had to make them again, to the demands of the clan who threatened all manner of things if I didn't. Thumb screws ... that kind of thing! It's been ice cream all the way in the house up till now and you can blame an overload of liver in the freezer for that (a.k.a. no room left for moulds). However as luck would have it, my recent holiday left me with a craving for liver paté extreme enough to make a significant dent in the stock and, to the sounds of whistles and bells in the household and heralding trumpets at the front door, the time of the ice pop is here.
For some reason we don't often eat watermelon in our house. I've been trying to put my finger on exactly why but I'm not sure I can. Could it be that it's overbearing size renders it a pain to store. Or how the cut flesh becomes flacid when left for what seems only a short time. How about if it isn't finished off pretty quickly the remaining couple of slices usually end up in the compost. Or perhaps because I loathe removing all the pips only to find there's hardly any flesh left behind (and yes, I mean the seedless variants too). But as I type I'm also thinking "what kind of lame excuses are those?". Watermelons are so tasty, not to mention thirst-quenchingly refreshing. But I actually think they come into their own when paired with something else and, believe me, if you haven't already tried raspberries and lime as a possibility, you are in for one mahoosive treat. And a half!
And here's a coincidence: On the day I've scheduled to post this recipe, it turns out it's National Watermelon Day. Oooooh, Karma. Let's make more!!
watermelon, raspberry and lime ice pops
Get one of those mini, bowling ball-type watermelons, the type that are supposedly seedless, haha, though we all know they never truly are.
1 lb 6 oz (1/2 a mini) seedless watermelon, peeled and chopped
1/2 lb (8 oz/225g) raspberries
2 tbsp raw honey
2 tbsp lime juice
generous pinch sea salt
Put all the ingredients into a blender and blitz till smooth. Pour the mixture into ice pop moulds, leaving 1/4 inch space at the top to allow for expansion, pop the sticks in and freeze until solid, at least 5 hours.
If you own a piddly little effort of a freezer like I do (*sad face*), transfer your frozen solid popsicles into freezer bags. Quicker access too and yep, gotta take that into consideration!
This is perfect! There are just 2 of us, and it's always hard to finish a whole mini watermelon before some of it spoils. And I have a mini waiting to be sliced open right now. I'm freezer space challenged too, so I use your same technique with fresh squeezed lime and lemon juice from my trees -- I freeze it in silicone ice cube trays, then transfer the cubes to freezer bags. It's so nice to be able to grab a cube whenever I need it for dressings, cooking...and even now for making this recipe!
Couldn't be any more perfect Susan, I hope you enjoy your ice pops! 🙂
Tammy mcgee says
Mmmm! Can't wait to make these for my family! 🙂 thanks for the recipe Kate!
My pleasure Tammy, I hope you all enjoy them and thanks for popping in 🙂
Margaret Wendell says
Thanks for the delicious looking recipe .. I am going to make these for the grand kids. Love your beautiful, beautiful photographs!
Thanks Margaret, and I hope your grand kids enjoy them. Nice and refreshing after all that running around 😉