Watermelon Popsicles

Ingredients

• 1 medium seedless watermelon
• Optional, for serving: wedges of lime and/or chili-lime seasoning

Instructions

1. Using a sharp chef’s knife, cut off the stem end and the opposite end. Turn the watermelon so that it stands upright on a flat side. Cut it in half down the middle. Place one half against the cutting board with the flat side facing down.
2. For cookie-cutter shapes, slice across the watermelon to make ½-inch thick slabs. Press the cookie cutter down to create shapes. Repeat with the remaining watermelon half. Insert popsicle sticks about ¾-inch into the center of the base of each shape.
3. For wedges, slice lengthwise down the middle for large wedges or make smaller wedges by slicing lengthwise one-third of the way from each side, meeting in the center. Then cut across the watermelon repeatedly to make ½-inch wide wedges. Repeat with the remaining watermelon half.
4. For long strips, slice lengthwise along the watermelon to make about 4 to 5 even segments, then slice across those segments to make ½-inch wide strips.
5. Find a tray or baking dish that will fit in your freezer. Line it with parchment paper and arrange the watermelon in a single layer, leaving space between each so they don’t stick together. If you need more room, add another layer of parchment paper on top to make a new layer. Freeze until solid, about 4 hours.
6. Transfer the popsicles to a freezer bag to store in the freezer for up to 3 months (the bag helps prevent freezer burn). Enjoy your popsicles straight from the freezer, or you might prefer to let them warm for a few minutes at room temperature so they aren’t too solid or icy (sometimes I microwave mine for 10 seconds instead). If desired, try squeezing a lime or sprinkling chili-lime seasoning on your popsicle before serving.