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Author Notes: Take one bite, and you'll find this is not just watermelon on a stick!
I wanted to serve watermelon at a recent party, but knew that slices would disappear too quickly. I thought of freezing the slices so guests would eat them slowly. The Ice Slices also took the place of the snow cones I'd thought of but didn't make, since the ice-fluff would just turn to water on the 90-degree day.
Watermelon Ice Slices taste like sorbet and ices, but are much less work to make and come in the perfect shape! It's easy to make dozens of these in any size, and you don't have to own popsicle molds.
Choose the amount of juice depending how much you want to keep the watermelon's original flavor.
A unexpected twist is to add salty-sweet Chinese watermelon seeds; Chinese summer refreshments often combine salty, sweet, and cool. - durian
- 1 handful candied ginger bits, the size of small to regular peas
- 2 1-inch thick cross sections of watermelon, with or without seeds
- 12-16 popsicle sticks
- 4-6 cups strawberry, peach, or grapefruit juice
- optional if using a seedless watermelon: about 25 small frozen black grapes, as pointy as possible OR about 50 Chinese salty-sweet watermelon seeds
- Put the ginger in the freezer.
- Cut the watermelon cross-sections, and divide each watermelon circle into 6-8 wedges, leaving the seeds if desired. Next cut away the rind. Put a popsicle stick on each. Poke each piece several times with a fork.
- Pour the juice into a large casserole dish or similar. For 5-15 minutes, soak the wedges on their sides in the juice.
- Push some pieces of the candied ginger into the watermelon.
- Optional if the watermelon is seedless: cut the frozen black grapes into halves. Since they are frozen, it is easy to gently press them into the watermelon. OR for a taste-surprise, stick a few Chinese watermelon seeds into and on each slice.
- Freeze on a tray. With waxed paper, you could make layers.
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Dish in the Raw