I am on vacation this week, so while I may end up writing some posts, I've also asked a few people to step in with guest posts. Here is coworker Christine Des Garennes' recipe for Watermelon Popsicles. You can read more of Christine's writing at her blog, Midwest By Minivan.
I am all about Popsicles (or ice pops) these days and a few weeks ago I came across a recipe that combines several ingredients that I love, especially this time of year: watermelon (the official fruit of July), raspberries (sweet and available for free in my backyard!), and creme de cassis (ah...memories of drinking Kir Royals as a teenager in Paris).
I've tried a few different versions of watermelon ice pops, but most of them have come out to be too watermelon-y -- not that I'm opposed to watermelon flavor, it just can be a little too watery and icy for my taste. Others call for adding in fresh mint leaves, which some friends have found refreshing, but I am not too crazy about those two flavors together. At any rate, I have found mixing in raspberries adds just the right amount of sugary sweetness for my taste. The recipe below comes directly from Bon Appetit, 1998, courtesy of epicurious.com.
2 1/2 cups seeded diced watermelon
1/2 cup fresh raspberries or frozen unsweetened, thawed
6 tablespoons sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon crème de cassis (black currant-flavored liqueur) or light corn syrup
Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into Popsicle molds, dividing equally. Freeze overnight.