When People’s Pops authors Nathalie and Dave were kids in Miami, Nath’s family had a potted parsley plant that she would secretly pinch bites from, like it was candy. Nath, still a staunch supporter of the herb, believes that parsley is a superlative palate cleanser and breath freshener, and deserves a larger role in the dessert world. Can this be it’s debut? This recipe is from the fantastic book People’s Pops!
Watermelon & Parsley Ice Pops
- 1 ⅔ lbs whole watermelon (about ½ of a bowling ball–sized watermelon)
- ¾ cup simple syrup, or more if needed
- 20 leaves fresh flat-leaf parsley
Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long as they’re small enough to pour into the molds. You should have about 2¼ cups (18 fl oz) of purée. 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.
Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout. Mix the simple syrup into the puréed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture.
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.
Makes 10 pops.
About the Author
Reprinted with permission from People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.