Watermelon Ice Pops with a Lime Sherbet Rind
Inspired by techniques from America's Test Kitchen.
Watermelon ice pops studded with tiny chocolate chips and finished with a pale sherbet rind to mimic the look of a watermelon slice.
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Method
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Equipment
- blender
- mesh sieve
- medium bowl
- twelve 90 ml paper or plastic tubs
- shallow baking tin
- cling film
- 12 ice-pop sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 123 kcal |
| Protein | 1.1 g |
| Carbohydrate | 27.3 g |
| of which sugars | 23.7 g |
| of which free sugars | 18.1 g |
| Fat | 1.9 g |
| of which saturates | 1 g |
| Fibre | 1 g |
| Salt | 0.04 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Ice pops
- 1.2 l watermelon flesh (from ½ small seedless watermelon)
- 100 g caster sugar
- 45 g mini chocolate chips the "seeds"
Rind
- 475 ml lime sherbet, softened
- 1
Blend. Blend about 1.2 litres watermelon flesh with 100 g caster sugar in batches until smooth, then push through a sieve.
- 2
Freeze. Cover and freeze for 2-3 h until slushy but not solid, then stir well, scraping the sides, and stir in 45 g mini chocolate chips.
- 3
Fill. Stand twelve 90 ml tubs in a tin and spoon in the slush to 1 cm below the rims, then freeze for 1-2 h until solid but not rock hard.
- 4
Top. Spread the softened lime sherbet over the top as a rind layer, right to the rim.
- 5
Seal. Cover each tub with cling film, cut a small slit and push a stick in almost to the bottom.
- 6
Freeze. Freeze for at least 5 h, up to 2 days.
- 7
Serve. Stand for 1 min, then pull the pops out or peel away the paper tubs.
Storage
Keep the pops in their tubs or wrapped individually in the freezer.
