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Watermelon-Blueberry Ice Pops

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    Martha Stewart Kids, Early Summer
    • Yield Makes 10
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    Ingredients

    • 5 cups diced (about 2 pounds) seedless watermelon
    • 2/3 cup sugar
    • 1/4 cup freshly squeezed lemon juice
    • 2 tablespoons light corn syrup
    • 1 cup blueberries

    Directions

    1. Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
    2. Stir berries into watermelon mixture; divide among ten 4-ounce ice-pop molds. Freeze overnight.

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