I promised to put my new popsicle mold to good use by testing it out and reporting back. Well, here’s my report.
Turns out, watermelon-mint is not my favorite flavor combination.
I’m a little surprised. You see so many folks online raving about the watermelon-mint-feta cheese combo that I figured it’d be a natural winner.
Not for me.
The recipe itself couldn’t have been much easier. I halved it right from the start, because it seemed to me that 4 cups of watermelon would make way too much puree for my mold. (I won’t keep y’all in suspense: I was vindicated when it came time to fill the molds.)
I diced the watermelon and mint leaves. Figuring the blender would chop the mint into even smaller pieces, I didn’t chop it too finely. (That may have been a mistake. There were some too-large chunks of mint in my finished popsicles.)
I subbed Splenda for the sugar the recipe calls for. I think should have left it out altogether — the end result was way too sweet for me.
After several hours in the freezer, they were ready to enjoy.
I’ve already eaten two of the four popsicles. They’re OK, but not OMG delicious.
The semi-failure of watermelon-mint pops hasn’t stopped me from dreaming up other fruit-pop combinations, though. I picked up bags of frozen blueberries and cherries during my biweekly shopping trip — and I still have peaches, pineapple and mango in the freezer.
I bet flat-out pureed mangoes would be excellent in popsicle form. Oooh — how about Banana Ice Cream, flavored with cocoa powder and maybe peanut butter?
And in the non-fruit arena, how about root beer mixed with a little milk or cream? Black Cow, anyone? (Those used to be my favorite milkshake at Arby’s.)
I also have my eye on these Red, White and Blueberry Popsicles (using strawberries, not raspberries, because I don’t like raspberry seeds). They’re beautiful to look at … although with my rocket pop mold, they’d look more like an AstroPop than the American flag.