Watermelon-Blueberry Ice Pops
These pops are made by floating whole blueberries in watermelon puree, and then freezing.
- Yield: Makes 10
Source: Martha Stewart Kids, Early Summer
- 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
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.
Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.