There's nothing better than a cool, refreshing (and healthy) dessert in the summertime. While chocolate and cream-based desserts are delicious, they tend to sink to the bottom of your tummy, weighing you down, while fruit desserts are undoubtedly easier to digest and so satisfying on a hot summer day.
I was looking for a good (and simple) idea to do just that when I came across an easy recipe for Watermelon-Lemonade Ice Pops in the August issue of Bon Appetit. The recipe (if you could call it that) was so simple and called for only 3 ingredients - fresh watermelon, lemons and sugar. The only thing I changed in my method was substituting agave nectar for the sugar, as I just loved the sweet (almost honeyed) effect of the agave. In fact, honey can be used as well and you can surely substitute the watermelon and the lemon with the fruit of your choice. I think my next popsicle experiment will be with strawberries and basil. Mmmm...I can't wait.
Watermelon-Lemonade Ice Pops (Serves 2)
1/2 small watermelon, cut into chunks. I suggest getting a seedless watermelon
1 lemon, juiced
Splash of agave nectar or sugar - you'll have to judge how sweet you want it. And if you don't like your pops extra sweet, you can omit this ingredient
Ice pop mold - mine makes 4 ice pops but you can get one that holds more
Fill the blender with chunks of watermelon. Puree the fruit, then pour it through a sieve, discarding the solids. Add fresh lemon juice and sugar (or agave nectar) to taste, then freeze in ice pop molds.
Enjoy this colorful, cool and scrumptious treat.