Spicy Watermelon Popsicles

Recipe by: Jerry James Stone | Written May 21, 2013

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.

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!

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Ingredients

3 cups seedless watermelon
2 tomatoes
3 jalapeño peppers

Total Time:

10 hours, 15 minutes

PREP
15 minutes
INACTIVE
10 hours
COOK
Servings:
10 spicy popsicles 
Recipe Type:
 
Diet:
Vegetarian
  1. Half the watermelon and then cut it into 1-inch slices. 

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

     
  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. 

     
  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. 

     
  6. Thinly slice the jalapeño peppers. 

     
  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. 

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

     
  9. Enjoy! 

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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