Watermelon Popsicles (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 1/2 cups seeded diced watermelon 1/2 cup fresh raspberries or frozen unsweetened, thawed 6 tablespoons sugar 1 tablespoon plus 2 teaspoons fresh lemon juice 1 tablespoon light corn syrup

Instructions

Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into Popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.) Makes about 8 1/4-cup popsicles.

Serving Size

Makes about 8 1/4-cup popsicles

Notes

Popsicle molds are sold at many stores

Related Recipes

• Red Cabbage Apple & Fig Salad (pareve or dairy) • Fig & Olive Tapenade (dairy) • Warm Barley Chicken & Fig Salad (meat) • Fig & Lemon Chicken (meat) • Pear & Fig Strudel (dairy or pareve)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .