There’s nothing like cold watermelon juice running down your chin in the dead heat of summer. Sweet and refreshing, it’s one of the best things about this time of year. Watermelon is just one of those fruits that no matter how hard you desire it, it will never be as good as when it’s in season. We grow a pretty damn good crop of this delicious summer fruit in Texas and when my uncle recently gave my daughter her own watermelon, she devoured half of it like a deranged wombat and then wanted the rest to be turned into popsicles. Her theory was if she could combine her top two favorite things about summer into one, she’d reach her goal of genius mad scientist/rock climber.
And reach her goal she did with these Watermelon Basil Popsicles – the basil being my added touch because it’s overtaking my garden and there’s only so much pesto a person can take. Sweet, refreshing, and luscious, these Watermelon Basil popsicles combine the perfect flavors of summer into one cold treat. Now, if I could find a way to pack these in the six-year-old’s lunch for rock climbing school, I’d be set.
Sweet, refreshing, and luscious, these Watermelon Basil popsicles combine the perfect flavors of summer into one cold treat.
- 1/4 cup water
- 3 tablespoons honey
- 8 basil leaves, plus more for garnish
- 4 cups cubed watermelon
- 2 tablespoons fresh lime juice
- Special Equipment: 10-count (3 ounce) Popsicle Mold , 10 wooden popsicle sticks
- In a saucepan, bring water and honey to a boil and stir to dissolve the honey. Remove from heat and add basil; allow to cool then remove the basil.
- In a blender, combine the basil simple syrup (the water and honey combo), watermelon, and lime juice, and puree until smooth.
- Equally pour the mixture into popsicle molds and insert an additional basil leaf or two for garnish. Next, cover with the top, and insert popsicle sticks. Placing paperclips on the top end of the popsicle sticks will help them stay in place. Transfer to the freezer and freeze for four hours till overnight. Once frozen, remove the popsicles by running water over the molds and gently pulling on the sticks. Wrap in wax paper and store in the freezer for up to a month.
Adult Kick: Reduce the amount of watermelon to 3 cups and add an ounce of tequila to each popsicle mold and stir before freezing.
Tip: The two-toned affect of these popsicles photographed are because I did not strain the watermelon pulp from the juice. I find that the flavor is much better and I like the texture. But if you would like a uniformly pink color, simply strain the mixture after it is pureed in the blender.