Cool Watermelon Pops Food

COOL WATERMELON POPS

Steps:

• In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved. Add watermelon juice. Fill each mold or cup with 3 tablespoons watermelon mixture. Freeze until almost slushy, about 1 hour. Sprinkle with chocolate chips. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze., In a small bowl, combine limeade and, if desired, food coloring. If using freezer molds, remove holders. If using paper cups, remove foil. Pour limeade mixture over tops. Return holders or foil. Freeze until firm.

WATERMELON ICE POPS

Steps:

• Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
• Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half.
• Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
• Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into cups or moulds and insert sticks or plastic spoons.
• Freeze several hours until frozen.
• Store sealed in freezer-weight plastic bag for up to 2 weeks.

WATERMELON POPSICLES

Steps:

• Combine 1/3 cup sugar and dry lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
• Meanwhile, repeat Step 1 using strawberry gelatin mix but omitting the refrigerating step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
• Beat cream cheese and remaining sugar with mixer in medium bowl until blended. Stir in COOL WHIP; spoon over gelatin in cups.
• Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

WATERMELON POPS

Steps:

• Cut the watermelon into 2cm-thick slices. Cut each slice into a triangular wedge.
• Make a small incision into the middle of the skin on each piece, large enough to push in a lolly stick.

WATERMELON POPS

Steps:

• Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
• Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
• Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
• Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

WATERMELON POPS

Steps:

• Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.

WATERMELON MEZCAL POPS

Steps:

• Blend the watermelon, mezcal, lime juice and sugar in a blender on high until very smooth and thoroughly combined, about 1 minute. Give the mixture a good stir with a large spoon or rubber spatula to make sure most of the foam has subsided, then pour into six 4-ounce ice-pop molds. Freeze until solid, at least 8 hours and preferably overnight.
• The ice pops will keep in the freezer up to 2 weeks. Right before serving, run them under hot water for 5 to 10 seconds to make them easier to unmold.