We’re celebrating your birthday by staying cool, staying festive, and eating lots of curiously-colored foods. And grinning with delight as lights explode in the sky tonight. Stay safe, and stay grateful today, friends.
PS— these delightful little Watermelon Ice Pops were made by my friend Amy using this recipe. (found on Pinterest. of course.)
Watermelon Ice Pops
(Recipe adapted from America’s Test Kitchen)
5 cups seedless watermelon pulp
1/2 cup sugar
1/4 cup mini chocolate chips
1 pint lime sherbet, softened
Puree watermelon and sugar in batches in your blender or food processor until smooth and strain into a medium bowl. Cover and freeze until puree is slightly slushy, but not quite solid, about 2 to 3 hours. Remove from freezer, stir well and add in chocolate chips.
Place twelve 5-ounce disposable cups in a shallow baking pan and spoon watermelon puree into cups, leaving about a 1/2 inch left from the rim. Place pan in freezer for 2 hours, or until puree is solid, but not rock hard.
Allow lime sherbet to soften a bit, then spread over top of each portion of watermelon puree so that it comes up to the edge of the cup. Smooth sherbet with the back of a spoon and cover each cup with plastic wrap. Cut a small slit in the center of each cup and insert a popsicle stick into each pop so that it almost reaches the bottom of the cups. Freeze overnight (or until solid) and can be frozen for up to two days.
Allow pops to sit at room temperature for about a minute, then gently pull out from the cups. Serve and enjoy!