Watermelon & Parsley Pops

1. 1

   Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you've turned off the heat. Store plain and infused syrups in sealed containers in the fridge.

2. 2

   Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Puree the watermelon, leaving chunks if you like, as long as they're small enough to pour into the molds. You should have about 21/4 cups (18 fl oz) of puree.

3. 3

   Transfer the pureed watermelon to a bowl or measuring pitcher with a pouring spout. Mix the simple syrup into the pureed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture.

4. 4

   Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.