Watermelon Popsicles

Courtesy Daniela Gerson

Refreshing watermelon and tangy lime popsicles studded with chile-spiced chunks.

4 cups melon chunks, seedless or seeds removed, and divided

4 tablespoons sugar, divided, and more to taste

2 tablespoons freshly squeezed lime juice and more to taste

½ teaspoon kosher salt, divided

1 tablespoon Maras chile flakes

In a blender, purée 1 cup of melon, lime juice, 3 tablespoons of sugar and a pinch of kosher salt until very smooth. Add a splash of water at a time, if necessary, so that the mixture liquefies.

Using a fine mesh sieve, strain melon juice into a bowl, pressing out the solids. Add more lime and sugar to taste. Purée will taste slightly less sweet once frozen.

Meanwhile, toss the remaining 3 cups of melon chunks with the remaining tablespoon of sugar, salt and Maras chile flakes.

Divide the chile-spiced melon chunks evenly between popsicle molds and top with the melon juice. Leave about ½ to ¾ inch of popsicle mold empty for expansion. Put on the lids, insert sticks and freeze until fully frozen and solid, 4 to 8 hours depending on your freezer but, preferably, overnight. Makes 6.

Note: Different varieties of melon vary on the tartsweet spectrum. Any variety works in this recipe, such as watermelon, cantaloupe, honeydew, etc. Simply adjust the amount of sugar and lime to taste.

Pro Tip: The chile you use is a matter of personal taste. It’s not just about the heat; it’s about the flavor.

I like Maras chile flakes, which have a bold and fruity heat that’s not overpowering. Feel free to substitute it with ground guajillo, chipotle or your personal favorite.

Adultify: Add 2 ounces of tequila to the blender with the melon for a grown-up version of these popsicles.