I’ve caught the madness. The popsicle making madness that seems to be going around. I suppose it’s about time I caved to pressure. I never did make French macaroons.
I couldn’t help it with popsicles though. There are so many fun shapes and flavors to mix together. Then there’s new potential to use leftover fruit sitting around in my fridge. I had so much extra watermelon I got to give watermelon pops a couple tries before I found one I really love. This is the one! They taste like icy watermelon on steroids. Floral and flavorful.
Sometimes, if you’re lucky like I am, watermelon popsicles arrive by pickup truck to a sweltering farm by a really sweet husband. Then you get to share your creation with your classmates and take a break from hoeing up weeds and building hoop structures.
Mildly Spiked Watermelon Popsicles
You’ll need a fine mesh strainer and a blender for this one.
Watermelon chunks, enough to fill a blender to the top
1/4 to 1/3 cup granulated sugar, to taste
Small pinch of salt
2 tablespoons Watermelon Pucker
1 tablespoon Chambord Liqueur
Blend together watermelon chunks, sugar and salt. Taste for sugar adding more if needed.
Press the mixture with the back of a spoon through a fine mesh strainer into a 4 cup measuring cup or bowl leaving behind the pulp. Stir in Watermelon Pucker and Chambord.
Pour the mixture into molds and freeze. Run molds over hot water to remove popsicles.
Recipe and photographs by Laura Flowers.