Watermelon Popsicles
From Self-sufficiency
Popsicle molds are sold at some drugstores and department stores.
2 1/2 cups seeded diced watermelon
1/2 cup fresh raspberries or frozen unsweetened, thawed
6 tablespoons sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon crème de cassis (black currant-flavored liqueur) or light corn syrup
- Combine all ingredients in blender; puree until smooth.
- Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into
- Popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
Makes about 8 1/4-cup popsicles.
Bon Appetit, August 1998
