Watermelon Ice Pops Recipe

How to make it

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• MAKE WATERMELON ICE:
• Scoop out and measure 5 cups watermelom pulp.
• Puree pulp and sugar in batches in blender OR processor until smooth.
• Push puree through mesh strainer into medium bowl.
• Cover and freeze until puree is slightly slushy but not yet solid, 2 to 3 hours.
• Remove from freezer abd stir well, scraping sides of bowl.
• Stir in chocolate chips.
• FREEZE POPS:
• Place twelve 3-ounce disposable cups in shallow baking pan.
• Spoon watermelon puree into cups to within 1/2" of cup rims.
• Place pan in freezer until puree is solid but not rock hard, 1 to 2 hours.
• ADD "RIND":
• Spread softened sherbet on top of puree to reach edge of cup.
• Smooth with the back of a spoon.
• Cover each cup with plastic wrap.
• Cut small slit in center of plastic wrap.
• Insert popsicle stick into pops so that it almost reaches bottomof cups.
• Freeze until solid, at least 5 hours and up to 48 hours.
• UNMOLD:
• Let pops sit at room temperature for 1 minute.
• Gently pull pops from cups.
• **Alternately, paper cups may be peeled from pops.
• Serve.