The trouble with watermelon is that when there are only 2 of you, it’s hard to get through a whole one! Even though I managed to buy half a watermelon in the English Market for €2.50, I still had plenty left over after making a lovely feta and watermelon salad. Then I remembered seeing a recipe for Watermelon and Lime Ice Lollies by Neven Maguire in a recent Sunday Times supplement. Now, I grew up in Ireland, so these are ice pops! These are very refreshing, not too sweet. You can leave out the vodka to make them for children.
I got my ice pop moulds in Marks and Spencer last year, they were about €3.50 for a set of 4. I’d imagine they must have them again this year. The moulds are also widely available online. I used agave syrup as the sweetener here. Only to save from washing up an extra pot. If you don’t have it you could try honey or make a sugar syrup. Neven recommends heating 75g of castor sugar in 85ml of water until the sugar dissolves and allowing it to cool with the rind of the lime in it to make a lime syrup.
This makes 350ml of liquid, which filled 4 of my moulds.
- 330g of watermelon flesh
- 4 tsp or 20ml agave syrup
- Freshly grated zest and juice of 1 lime
- 2 tbsp vodka (optional)
- If you are using a sugar syrup, make this in advance and allow to cool.
- Cut the watermelon into chunks and blitz in a blender or food processor until it is completely liquidized.
- Add the syrup, vodka and lime juice and finely grated zest. Give it another quick blitz and taste to see if you want to add more syrup or lime.
- When you are happy with the mixture pour it through a sieve to remove and seeds and larger pieces of zest.
- Pour into your moulds and freeze for at least 6 hours. I left them overnight.