Watermelon, lime juice, and a tablespoon of churned, creamy, organic honey, for these amazing popsicles packed with vitamins and flavors. Perfect thirst quenchers of hot summer days.
Walking in the streets of Rome, in the summer, can be boiling hot. Black cobblestones flaming by the radiant sun, reflecting their heat on your feet, legs, slowly coming up your whole body, face, hair, as you begin to sweat, flushed from the sunrays and the impossible heat. A bottle of water always in your hand or purse, but better yet, a nice “ghiacciolo“, popsicle, to quench your thirst. You have to be fast, though, because it will start to melt in your fingers before you know it, but what a pleasure…as the ice soothes your mouth and throat and refreshes your body.
I’ve grown up with homemade or store-bought watermelon popsicles, watermelon being THE summer fruit. You can find watermelon vendors along public roadways and at the corners of downtown streets, beautiful red triangles dotted with black seeds. Yes, seeds, as we don’t have the seedless variety, or maybe we don’t want it, as we believe the seeds give the juiciness and sweetness to the watermelon. Italians are adamant about keeping things as nature intended them to be.
The watermelon we used here is a baby watermelon, a variety that I had never seen before coming to Canada. It was juicy and moderately sweet, although I must say -no offence- that I have never tasted as sweet a slice of watermelon than the ones I had in Italy.
Anyway, even in Canada when it’s hot is hot, it can burn your skin, being so dry and not having the “relief” of the humidity to let your pores perspire. And these past days -I love it- it has been a real taste of summer.
So here we are making popsicles. Watermelon, lime, honey popsicles. We cut the watermelon in cubes and we blended them in a food processor with lime juice and a tablespoon of churned, creamy, organic honey. And the result, fantastic! In the popsicle moulds and in the freezer they go….
I love the deep red color of these popsicles. We had to try them, so while I was taking pictures we were sucking on their sweet and refreshing juice. Soooo good!
It’s nice to have some left in the freezer, they are the perfect thirst quencher and heat reliever. Not to mention your intake of vitamins!
P.s. By the way, in the last picture…the bite on the popsicle….it wasn’t me… 🙂 .
From a recipe found on “The Kitchn”.
- 3 cups cubed watermelon flesh
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey
- Blend the watermelon, lime juice, and honey in a food processor.
- Pour the mixture through a fine sieve into a bowl, pressing the fibrous melon with the back of a spoon to extract the maximum amount of juice.
- Pour or spoon the juice into popsicle molds and freeze until solid.
If using, like us, popsicle sticks, insert the sticks when the popsicles are partially frozen.
Per i miei amici italiani, ricetta in italiano:Print
- 3 tazze di anguria, tagliata a cubetti
- 1 cucchiaio di miele
- 1 cucchiaio di succo di lime
- Tagliare l’anguria a cubetti e frullare la polpa con il cucchiaio di miele e lime.
- Passarla al setaccio e far uscire più succo possibile, gettando la fibra residua.
- Versare il succo ottenuto negli stampi per ghiaccioli e riporre in freezer per qualche ora, finchè pronti.