The June 2021 cover of Kansas City magazine features some very cool watermelon popsicles made for us by nationally known local chocolatier Jessica Washburn of Bliss Chocolatier of Blue Springs.
We figured you might want the recipe, as these frozen treats are about as summery as you can get.
10 ounces seedless watermelon
6 ounces strawberries
2 TBSP sugar
1 TBSP lemon juice
1/2 cup full fat coconut milk
1 1/2 TBSP sugar
6 kiwi
2 TBSP sugar
1 drop green food coloring (optional)
Piped dark chocolate seeds or mini chocolate chips
Melt and temper dark chocolate and pipe watermelon seeds.
Purée watermelon, strawberries, 2 TBSP sugar and lemon juice, strain. Pipe into popsicles molds until 2/3 full. Press in chocolate seeds or chips. Try to make them show against the side of the mold. Use a q-tip to clean up the sides of the molds. Insert popsicle sticks. Freeze at least 3 hours.
Mix coconut milk and 1 1/2TBSP sugar until dissolved. Pipe over watermelon layer. Return molds to freezer and freeze at least 45 minutes.
Blend kiwi and remaining sugar with green coloring, if desired. Strain to remove kiwi seeds. Pipe over coconut layer. Freeze until solid, about 2 hours.
Run warm water over outside of molds and release popsicles.
