Watermelon Jalapeño Popsicle Recipe

© jerry James Stone

Some like it hot, and then there's me. I like it hotter! Of course, I am talking about my food and not the weather. But it's August and well, hot is what it is.

For me, I tend to prefer ice cream when it is colder out. I just don't find all the sugar and cream refreshing. In fact, it just makes me even more thirsty. So I wanted to create a popsicle that was both cooling and refreshing. And here it is! This pop, with both tomato and jalapeño, is not overly sweet but it is still dessert--trust me. The watermelon makes sure of that. And the heat from the peppers keep it bright and tasty.

I bet you can't eat just one!

  • 3 cups of seedless watermelon, cut into 1-inch cubes
  • 2 organic tomatoes, peeled
  • 3 jalapeños (use one if you dont like too much spice)

1. Half the watermelon and then cut it into 1-inch slices.

© jerry James Stone

2. Remove the rind and further cut the watermelon into 1-inch cubes.

© jerry James Stone

3. Peel the tomatoes (see the video above for how).

4. Puree the watermelon and tomatoes. It is best if you do this in small batches.

© jerry James Stone

5. Pour the pureed mixture through a strainer to remove the larger chunks. You can add some of this back later if you want to add some texture to your pops.

© jerry James Stone

6. Thinly slice the jalapeño peppers.

© jerry James Stone

7. Add the peppers to the watermelon-tomato puree and let sit in the refrigerator for about an hour. This will infuse the fruit juice with some heat. If you want more heat, instead of slicing the peppers, mince them and then strain them out later.

© jerry James Stone

8. Divide the juice amongst the popsicle molds and place them in the freezer to set.

© jerry James Stone

Enjoy!
© jerry James Stone

Tags: Recipes | Tomatoes

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