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Watermelon, Chili, and Basil Ice Pops
From Statesboro Market2Go
<p>These vegan ice pops are zesty, spicy, and sweet all at once! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.foodnetwork.com (Entered by Ariana Giddens)
Serves: 4-6
Vegan!
Ingredients
2 tablespoons
Lime juice
1/3 cup
Sugar
1 cup
Thai basil
1
Thai bird chile
OR if necessary try substituting a different spicy pepper
2 tablespoons
Kosher salt
3 cups
Watermelon cubes
Step by Step Instructions
- Simmer the sugar and 1/4 cup of water in a saucepan. Cook over medium heat, stirring occasionally for 5 minutes. Turn off the heat and add the basil. Stir until wilted, then set the mixture aside to cool for 30 minutes.
- While the basil mixture cools, mince the chile (seed first for less heat, if desired). Add salt to the chile and run the knife through it until the mixture turns pink, then store it for later.
- Put the watermelon cubes and the lime juice into a blender. Strain the basil into the blender, pressing on it with a spoon to ensure maximum use. Discard the leaves, then puree until the mixture is smooth
- Pour the watermelon mixture into a measuring cup, then pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top.
- Put the sticks into the molds, then freeze for 5 hours. Remove the pops from their molds and, if desired, sprinkle 1 or both sides with the salt mixture.