Pink watermelon crescents and hills made out of mangoes everywhere, parched souls wetting their tongues with sugarcane juice, jam-packed beaches and the much desirable cold showers right before bed – I share a love-hate relationship with Indian Summers.
I don’t exactly love the combination of inexorable heat and artificial cooling; I end up with a clogged nose and a dry throat every single morning. Having said that, there’s so much character this time of the year in India – vacations, exciting movie releases, unbearable noise coming from kids playing street cricket and most importantly, delicious food, in the form of pickles, jazzed up buttermilk (with seasonings and all), an obscene amount of mangoes and an even more obscene amount of watermelons.
I’ve already spoken about how much I lurk around beautiful food blogs. One such blog I stalk at least once a week is http://www.larecetadelafelicidad.com/en/ Sandra Mangas is nothing short of a genius, her creations are beautifully delicious and her photographs, even more so. If you are an aspiring food blogger, I urge you to conscientiously follow her. She’s amazing and inspiring.
So, summer called for something cool, something icy, something watermelony. And I looked no further beyond Sandra’s blog, to recreate her gorgeous watermelon icepops. It’s one of those things I always had my eyes on and the minute I spotted watermelons on the streets, I had no other reason to put it on hold.
For watermelon layer
- 350 g watermelon, cubed and deseeded
- 50 g sugar
- ½ lemon, juice
- ¼ cup, chocolate chips
For lemon layer
- ½ lemon, juice
- 2 heaped tbsp sugar
- 150 ml cold water
For kiwifruit layer
- 1 kiwifruit
- 50 ml cold water
- 2 tbsp sugar
- 6 small paper/plastic cups (see pic)
- 6 candy/lollipop sticks
- For the watermelon layer, blend watermelon cubes, sugar and lemon juice together. Pour a little less than half way up, into the cups. Freeze until the mixture becomes slushy and not solid (2-3 hours). Remove from freezer and add chocolate chips into each cup. Using a toothpick, press the chips into the watermelon slush so that they are evenly distributed. Freeze them for 30 minutes more. Remove them and place the lollipop sticks in the center of every cup. Freeze for 3-4 hours.
- For the lemon layer, combine juice, sugar and cold water. Mix till the sugar dissolves. Take the cups out, pour a thin layer (1/2 inch) of lemon juice over the watermelon layer of every cup. Freeze for another 3-4 hours.
- For the kiwi layer, mash the peel the kiwi and mash it with a fork. Add cold water and sugar. Mix well. When the lemon layer is set for 3-4 hours, pour kiwi layer evenly over the lemon layer.
- Set for another 4 hours. When ready, tear the paper cups to unmould.
- Your icepops are ready to be consumed.