Watermelon basil pops

I made two popsicle recipes for a story recently, and I thought I’d share this one with you because it’s so easy. And they’re really good!

The hardest part was tracking down a popsicle mold. Even though it’s still hot, everyone is moving to their fall inventories.

The one I ended up with is a little dorky, but I did learn that you can make adult-looking popsicles in shot glasses.

The original recipe called for cilantro, but since I had a basil tree growing in my side garden, I decided to switch out the herbs.

Watermelon-Basil Pops
adapted from Self Magazine

3 cups seedless watermelon, cut into 1-inch cubes
1 tablespoon honey
3 tablespoons freshly squeezed lime juice
4 basil leaves

1. Dump all the ingredients into a blender and pulse to combine. You might need to stir the mixture a little at first.
2. Pour the watermelon puree into popsicle molds and freeze for at least 3 hours. If you have trouble releasing the pops, dip the mold in warm water first.

Unfortunately, the pulp kind of sank to the bottom, giving these a kind of Bomb pop appearance, but they still tasted really good.