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
- 2/3 cup (5 ounces) organic cane sugar
- 2/3 cup (5 fluid ounces) water
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 1 2/3 pounds whole watermelon, whole (1/2)
- Flat-leaf parsley, leaves fresh (20)
- Cooking & Baking
- Cane sugar, organic (2/3 cup)
- Simple syrup (3/4 cup)
- Drinks
- Water (2/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 13, 2012 (8 months ago).
49 people saved this recipe.
