In preparation for the move, I have been trying to get rid of stuff so I was planning to make these popsicles in some Dixie cups using forks as sticks. But then I saw these adorable popsicle molds on sale at the grocery store – how could I resist? So I came home and made these pretty pink popsicles! The yogurt gives them a slightly softer consistency than an all-fruit juice popsicle and when you bite into them you get large shards of ice that make me happy (although Geoff finds them weird). Anyway, they are yummy - look:
These popsicles are probably more on the grown-up spectrum. The favorite popsicle around our house are the Edy’s All Fruit Lime Bars which are pretty tart so these watermelon-lemon popsicles are as well. Less lemon juice (or none at all) may make them more to your liking if you are used to a sweeter popsicle.
Makes about 18 in my molds
4 ½ c. watermelon juice
18 oz. lemon yogurt
2 lemons, juice and zest.
1. Place chunks from about half of a seedless watermelon in the food processor and blend until smooth.
2. Pour into strainer and push through as much of the pulp as possible with a rubber spatula. This left me with about 4 ½ cups of juice but if it a little more or less, don’t worry.
3. Whisk in yogurt, lemon juice, and zest.
4. Fill molds to fill line (don’t overfill, it will make a mess!) and freeze.
5. If you have to freeze in multiple batches, be sure to stir the mix thoroughly before pouring as the watermelon pulp settles.