Watermelon & Parsley Pops

[Photograph: Jennifer May]

Watermelon is one of those great summer fruits that works perfectly in both sweet and savory dishes. Tossed with some mint and feta, it makes a bang up salad; it's also great sprinkled with a bit of salt or chile for a hot 'n sweet snack. And it's this versatility that makes these Watermelon & Parsley Pops from People's Pops such a great combination of summery flavors.

Reprinted with permission from People's Pops by David Carrell, Joel Horowitz and Nathalie Jordi. Copyright © 2012. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.

Watermelon & Parsley Pops

About This Recipe

Yield:makes 10 pops
Active time:10 minutes
Total time:10 minutes plus 4 to 5 hours freezing time
This recipe appears in: Bake the Book: Watermelon & Parsley Pops


  • 1 2/3 pounds whole watermelon (about 1/2 of a bowling ball–sized watermelon)
  • 3/4 cup (6 fluid ounces) simple syrup (recipe follows), or more if needed
  • 20 leaves fresh flat-leaf parsley
  • Simple Syrup
  • 2/3 cup (5 ounces) organic cane sugar
  • 2/3 cup (5 fluid ounces) water


  1. 1

    For the Simple Syrup: Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.

  2. 2

    For the pops: Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long as they’re small enough to pour into the molds. You should have about 21/4 cups (18 fl oz) of purée.

  3. 3

    Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout. Mix the simple syrup into the puréed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture.

  4. 4

    Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.

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