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1
Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
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2
Bring the sugar and 1/4 cup water to a simmer in a small saucepan.
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3
Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.
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4
Turn off the heat, add the basil and stir until completely wilted.
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5
Let cool completely at room temperature, at least 30 minutes.
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6
Meanwhile, finely mince the chile (seeded for less heat, if desired).
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7
Add the salt to the minced chile, and run your knife through the mixture several times until the salt starts to turn light pink; set aside.
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8
Put the watermelon and lime juice in a blender.
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9
Strain the basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible; discard the basil.
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10
Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed.
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11
Transfer the mixture to a large liquid measuring cup with a pouring spout.
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12
Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand).
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13
Insert the sticks.
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14
Freeze until solid, 5 hours to overnight.
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15
Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops.
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16
Serve immediately with any remaining chili salt on the side.
