Watermelon Popsicles

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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

  1. Combine all ingredients in blender; puree until smooth.
  2. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into
  3. 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

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