If you’re wondering why this ice pop’s called ‘drenched’, it’s because we suggest squeezing lime juice over it as you eat it. Out of curiosity one morning, I started dipping this ice pop into white rum – it was so good that I couldn’t stop! Try it – just make sure you do it in the evening rather than the morning…! Cesar and Nadia Roden, authors of Ice Pops!: 50 Delicious Fresh and Fabulous Icy Treats.
Variation: Throw a handful of torn mint leaves into the sugar syrup as it heats. When cooled, squeeze the leaves with your fingers before discarding.
Reprinted with permission from Ice Pops published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Cesar and Nadia Roden.
Put the water and sugar in a small saucepan and bring to a simmer. Simmer until the sugar has dissolved.
Remove the pan from the heat and allow the syrup to cool for a few minutes. Meanwhile, put the watermelon in a food processor and blend until smooth. Add the lime juice, salt and sugar syrup and blend again. If there are any seeds, strain the mixture through a fine strainer.
Pour the mixture into your ice pop molds, leaving ¼-inch at the top to allow the mixture to expand when it freezes. Insert the ice pop sticks and freeze.
Squeeze fresh lime juice on the frozen ice pop as you eat it and also dip it in white rum if you like.