Watermelon & Parsley Pops

Name: Watermelon & Parsley Pops
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 142 grams 2/3 cup organic cane sugar; 20 leaves fresh flat-leaf parsley; 10 servings Simple Syrup; 5 fluid ounces 2/3 cup (5 fluid ounces) water; 756 grams whole watermelon (about 1/2 of a bowling ball–sized watermelon)

Watching your figure? This gluten free and vegan recipe has 81 calories, 1g of protein, and 0g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 10. It is perfect for Summer. Head to the store and pick up water, flat-leaf parsley, simple syrup, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours and 10 minutes.

Instructions

Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.

Ingredients you will need

Spices

Herbs

For the pops: Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long as they’re small enough to pour into the molds. You should have about 21/4 cups (18 fl oz) of purée.

Ingredients you will need

Watermelon

Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout.

Ingredients you will need

Watermelon

Equipment you will use

Bowl

Mix the simple syrup into the puréed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture.

Ingredients you will need

Simple Syrup

Watermelon

Parsley

Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.

Ingredients you will need

Ice