Watermelon, Chili and Basil Ice Pops
Level: EasyTotal: 8 hr 40 min (Prep: 5 min, Inactive: 8 hr 30 min, Cook: 5 min)Yield: 4 to 6 servingsNutrition Info
These fruity ice pops balance sweet, tangy, salty, and spicy flavors for a refreshing summer treat. If Thai basil—milder than regular basil with a subtle licorice note—is unavailable, regular basil works perfectly. Sprinkle any leftover chili salt on sweet summer fruits like mangos, pineapples, or peaches for an extra spicy-sweet kick.
Special Equipment
Four 4-ounce ice-pop molds (or six 3-ounce molds) and 4–6 ice-pop sticks.
Directions
Make the basil syrup: Bring sugar and 1/4 cup water to a simmer in a small saucepan over medium heat. Stir occasionally until sugar melts completely, about 5 minutes. Remove from heat, add basil, and stir until wilted. Let cool to room temperature (at least 30 minutes).
Prepare the chili salt: Finely mince the chile (seed for less heat, if desired). Mix with salt, then chop the mixture several times until the salt turns light pink. Set aside.
Blend the watermelon mixture: Combine watermelon and lime juice in a blender. Strain the basil syrup into the blender, pressing the basil with a spoon to extract maximum flavor (discard the basil). Puree until smooth, scraping down the blender sides if needed. Pour into a large measuring cup with a spout.
Freeze the pops: Fill ice-pop molds with the mixture, leaving 1/4 inch of space at the top (it will expand). Insert sticks and freeze until solid, 5 hours to overnight. Unmold, sprinkle with chili salt (one or both sides, depending on spice preference), and serve immediately with extra chili salt on the side.
Categories
Healthy, Fruit, Watermelon Recipes, Chile Peppers, Gluten Free, Low-Fat, Vegan
