Gingery Watermelon PaletasMarcus Nilsson
A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.
Recipe information
Yield
Makes 10 servings
Ingredients
4 cups cubed seedless watermelon (from about half a 5-pound watermelon)
1/4 cup plain 2% fat or whole Greek yogurt
1 teaspoon finely grated peeled ginger
Pinch of kosher salt
1/3 cup (or more) sugar
1 tablespoon (or more) fresh lime juice
Special Equipment
Ten 3-ounce ice-pop molds and wooden sticks
Preparation
Step 1
Purée watermelon, yogurt, ginger, salt, 1/3 cup sugar, and 1 tablespoon lime juice in a blender until smooth. Add more sugar and lime juice, if desired. (Purée will taste less sweet once frozen, so err on the sweet side.)
Step 2
Divide purée among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas.
Step 3
DO AHEAD: Paletas can be made 1 week ahead. Keep frozen.
Recipe notes
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