This is Week #28 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
When I was in middle school, I can remember taking full advantage of the fruit trees we had in our yard (I haven't always lived in Minnesota). We had quite the selection. Oranges, grapefruits, lemons, limes, tangerines, tangelos. In addition to eating and drinking large quantities of fruit, I would often do things like put together an elaborate fruit juice stand or come up with a creative multi-fruit popsicle. I miss those fruit trees! Now all I have in my yard is snow for half the year and grass for the other half.
When this recipe popped up, I was taken back to those days of abundant fruit. I felt like a kid again as I filled up the ice cube trays and eagerly waited for the popsicles to freeze.
In a blender or food processor, add:
1 1/2 pounds seedless watermelon without the rind, cut into 1-inch dice (about 4 cups)
2 tablespoons sugar
Puree until smooth.
1/4 cup mint leaves, minced
2 teaspoons grated lemon zest
Pinch of salt
Pour the puree into 8 popsicle molds or 2 standard ice cube trays.
Freeze until hard, about three hours. Insert popsicle sticks after an hour and a half of freezing.
I had no idea that watermelon and mint were such a great duo! If our fruit tree haven would have included a garden with watermelons, I may have already known about this.
These popsicles are a refreshingly delicious treat in this heavy, humid heat we are experiencing right now. Which, by the way, I refuse to complain about. Remember that pile of snow? I will never complain about heat again, and I'm standing by that! Pant pant..