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Feeding the kids: Watermelon-lime ice pops

Watermelon-lime ice pops from

Watermelon-lime ice pops from "The Naptime Chef," by Kelsey Banfield (Running Press; $23) Credit: Steve Legato

In my ongoing quest to find tasty, kid-friendly meals for you that are healthy and appropriate for the whole family, this week I chose a fun, beat-the-heat treat. I found the recipe in “The Naptime Chef,” by Kelsey Banfield (Running Press; $23), which feature timesaving recipes for foodie parents, based on Banfield's blog,

Watermelon-Lime Ice Pops
(Makes 8, 2-ounce ice pops)

-4 cups seedless watermelon, cubed (about 1 whole seedless watermelon)
-1/4 cup granulated sugar
-1/3 cup freshly squeezed lime juice, from about 3 medium limes

1. Puree the fresh watermelon in a blender until completely liquefied and strain out the solids with a fine-mesh sieve, reserving the juice. You should have about 2 cups.

2. In a small saucepan over low heat, combine the sugar and 3/4 cup water to make a simple syrup. Cook until the sugar has completely dissolved, then immediately remove the saucepan from the heat and allow the syrup to cool to room temperature.

3. Add the lime juice and simple syrup to the watermelon juice and stir to combine. Pour the mixture into frozen pop molds and freeze for at least 6 hours.

Variation ideas
Many fruits can be combined with simple syrup to make ice pops. You can use peaches, raspberries and strawberries with lemon juice. Add in some strained Greek yogurt to make creamy ice pops.

If you don’t have ice pop molds simply freeze the ice pops in small paper drinking cups with wooden ice pop sticks and peel off the paper cup before serving.

Recipe reprinted with permission from THE NAPTIME CHEF © 2012 by Kelsey Banfield, Running Press, a member of the Perseus Books Group.

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