Thai Watermelon, Lime and Coconut Popsicles
Chef Rebecca Peizer
Culinary Institute of America
St. Helena, Calif.
Chef Rebecca Peizer upscales a kids’ favorite by giving watermelon popsicles a Thai accent. Although kaffir lime leaves, Thai bird chilies and ginger add a level of sophistication, this icy treat is easy to make and can be prepped ahead to have on hand.
2 kaffir lime leaves
1 Thai bird chili
2/3 cup sugar
2 tbsp. shredded sweetened coconut
1 tbsp. peeled and finely grated ginger
3½ cups watermelon juice, strained
1 tbsp. lime juice
½ tsp. vanilla extract
2 tbsp. white rum, optional
- Muddle kaffir lime leaves and chili with the sugar in a mortar and pestle until crushed and fragrant. Remove the leaves and chilies and reserve sugar for popsicle base mixture.
- In bowl, toss the reserved sugar with coconut and ginger. Add watermelon juice, lime juice and vanilla; stir until sugar dissolves. Add rum if using, and mix well.
- Fill popsicle molds with watermelon mixture and place in freezer until completely frozen, preferably overnight.
- To unmold, remove popsicles from freezer and let stand at room temperature 5 to 10 minutes, or quickly dip in warm water.
Photo courtesy of National Watermelon Board