Watermelon, Chili And Basil Ice Pops
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
46
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Special equipment: Four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks Bring the sugar and 1/4 cup water to a simmer in a small saucepan
2
Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes
3
Turn off the heat, add the basil and stir until completely wilted
4
Let cool completely at room temperature, at least 30 minutes
5
Meanwhile, finely mince the chile (seeded for less heat, if desired)
6
Add the salt to the minced chile, and run your knife through the mixture several times until the salt starts to turn light pink; set aside
7
Put the watermelon and lime juice in a blender
8
Strain the basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible; discard the basil
9
Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed
10
Transfer the mixture to a large liquid measuring cup with a pouring spout
11
Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand)
12
Insert the sticks
13
Freeze until solid, 5 hours to overnight
14
Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops
15
Serve immediately with any remaining chili salt on the side