It’s easy to make summer pops. All you need is a few plastic molds (the plastic jars that come in your Sun Basket are ideal for this), wooden sticks, and fresh fruit. The trick to getting the wooden stick to stand up straight? Poke the stick into a melon cube in the bottom of the jar.
Makes 6 to 8 pops
4 cups chopped peeled seedless watermelon (from 1 small watermelon)
½ pint blueberries, optional
6 to 8 four-ounce plastic jars, preferably from your Sun Basket
6 to 8 wooden sticks
1 Prepare the pops molds
Set 6 to 8 pieces watermelon into the bottom of each jar. Insert the wooden sticks into each watermelon piece so that the stick stands upright. If using, add a few blueberries to each jar.
2 Puree the watermelon
In a blender, puree the remaining watermelon. Divide the pureed watermelon among the prepared jars. Transfer to the freezer and freeze until set, at least 6 hours or as long as 3 weeks.
To remove the pops, place the plastic jars into a bowl of warm water for 5 to 10 minutes, until they loosen and slide easily from the jar.
Bonus Recipe: Ingredients not included
Great American Road Trip
Third Stop—New Orleans
One of the world’s great food cities, New Orleans has cuisine all it’s own. Jambalaya, po’ boys, muffaletta sandwiches, beignets, oysters Rockefeller, chicory coffee, and potent Sazerac cocktails, this list of iconic NOLA dishes is a long one. The region’s rich history, geography, and lively, food-loving, music-making residents make it one of the most delicious destinations on our road trip.Read more
Back in the 1950s, Owen Brennan, then owner of New Orleans’ famed Brennan’s restaurant, asked his chef Paul Blangé to create a dessert in honor of his friend Richard Foster, the Chairman of New Orleans Crime Commission at the time. The dessert would need to feature bananas, because the Brennans, who also imported the fruit from South America, had a surplus to offload. Blangé caramelized some sliced bananas, poured rum over them, and lit a match, and ignited a culinary fire that burns to this day.Read more