Deborah Racicot of Gotham
Bar and Grill
Yields 10 to 12
2 cups sugar
4 pounds seedless watermelon
1 pound cucumber
2 limes, juiced
Place the sugar and 2 cups of water in a saucepan and bring
to a boil. Set aside to cool completely. Cut the watermelon
into chunks, discarding the rind. Peel the cucumbers, and
cut into pieces. Purée each in a blender. (You should
produce 4 cups of watermelon purée and 2 cups of cucumber.)
Then combine the two purées with 2 cups sugar syrup,
and blend until smooth. Strain the mixture through a sieve
to remove any remaining lumps. Stir in the lime juice and
a pinch of salt.
Pour mixture into Popsicle molds, and freeze for several hours
until hard. The Popsicles are best made early in the morning
or a day before serving.
Note: The Popsicles can be unmolded and stored in an
airtight container separated by layers of parchment.
Photograph by Sang