Watermelon, Chili and Basil Ice Pops

1. 1

   Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks

2. 2

   Bring the sugar and 1/4 cup water to a simmer in a small saucepan.

3. 3

   Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.

4. 4

   Turn off the heat, add the basil and stir until completely wilted.

5. 5

   Let cool completely at room temperature, at least 30 minutes.

6. 6

   Meanwhile, finely mince the chile (seeded for less heat, if desired).

7. 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.

8. 8

   Put the watermelon and lime juice in a blender.

9. 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.

10. 10

    Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed.

11. 11

    Transfer the mixture to a large liquid measuring cup with a pouring spout.

12. 12

    Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand).

13. 13

    Insert the sticks.

14. 14

    Freeze until solid, 5 hours to overnight.

15. 15

    Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops.

16. 16

    Serve immediately with any remaining chili salt on the side.

* Per serving · 4 servings · Values may vary.