by: 肥丁Posted on: Monday September 26th, 2016Tuesday August 1st, 2023

Watermelon Popsicles ~ All Natural Ingredients 手工西瓜冰棒天然水果肉超逼真不加入白砂糖

Watermelon Popsicles ~ All Natural Ingredients

紅色:

新鮮西瓜汁 Fresh Watermelon Juice 300 g
楓糖漿/蜂蜜 Honey 3 ~ 6 大匙 (甜味可自己斟酌，不加糖可省略)
岩鹽 Himalayan Salt 適量
新鮮檸檬汁 Fresh Lemon Juice 1 大匙

白色:

椰漿 Coconut Cream 6 大匙（牛奶、豆奶都可以）
楓糖漿 Maple Syrup 2 小匙 (椰漿本身沒甜味，如只想吃椰子味，不加糖可省略)
岩鹽 Himalayan Salt 適量（提昇椰漿的鮮味，如用牛奶、豆奶不用加）

綠色:

奇異果 Kiwi Fruit 1 ~ 2 個
楓糖漿/蜂蜜 Honey 2 大匙 (奇異果比較酸，要是你不介意，不加糖可省略)
新鮮檸檬汁 Fresh Lemon Juice 1 大匙

西瓜籽:

葡萄乾 Raisins 約 30 顆 (每棒 4 ~ 5 顆)

西瓜肉切丁，加入 3 大匙楓糖漿(如喜歡吃甜)，少許鹽及鮮榨檸檬汁 1 大匙，用手提攪拌棒打成西瓜汁，用網篩過濾西瓜籽
把西瓜汁倒入冰棒模的約 2/3 滿，最好用有漏嘴的量杯，從冰棒模的正中央倒進去，果汁不沾到模壁，冰條的外觀才會漂亮，如果汁沾到模壁上，全部倒入果汁後，先冷凍一會，取出用沾濕的廚房紙巾抹乾淨模壁
蓋好冰棒模蓋 (如有)，放入木棍，放進冰凍庫(急凍) 約 3 ~ 4 小時 (如沒有能固定木棍的冰棒模具，可先冷凍 10 ~ 15 分鐘，等冰棒開始凝固，才放進木棍)
冷凍西瓜肉時，準備椰漿，如喜歡吃甜，椰漿加入 1 ~ 2 小匙楓糖漿，加入少許鹽，小火煮一下，放涼，然後放進冷藏庫(放餸菜的地方)，備用。椰漿如太濃稠，流動性差，可加點水一起煮，比較容易操作
取出冰棒模，紅色西瓜冰的部份已經結冰，小心打開模蓋，在模壁放入葡萄乾，每棒約 3 ~ 4 顆，貼著模壁，用木棍稍微向西瓜冰下推，把葡萄乾嵌進西瓜冰裏，看起來就像長了西瓜籽一樣
小心倒入一層約 1 cm 厚的椰漿，如沾在模壁上，要抹乾淨，不用加蓋，放回去冷凍約 45 分鐘
冷凍椰漿時，準備最後一層「西瓜皮」，奇異果切半，用湯匙刮出果肉，加入檸檬汁和糖 (如喜歡吃甜)，用手提攪拌棒打成果泥，不要把奇異果籽打碎，否則果泥的顏色會混進果籽的一點藍，放進冷藏庫(放餸菜的地方)，備用
椰漿結冰後，取出，倒入奇異果泥，加蓋，放回去冷凍約 30 ~ 45 分鐘
奇異果泥都結成冰，吃的時候脫模就行了。剛從冰箱出來的冰棒很難脫模，硬要拔起來可能弄斷木棍。預備一杯暖水，把模具泡入溫水約 10 ~ 15 秒，外層退冰，有分離迹象，就可以輕易脫模。暖水不可泡太久，否則冰棒會全部溶回液體

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Popsicle and ice cream season still around ! These colourful and tasty, it’s just watermelon juice, kiwi, coconut juice and raisin. All natural ingredients and no granulated white sugar. They take a little bit of extra effort and patients because of the layers but they are so worth it. Have a funny summer﹗

Ingredients (Serve 6)

Red

300 g Fresh Watermelon Juice 300 g
3 ~ 6 tbsp Maple Syrup/Honey
Pinch of Himalayan Salt
1 tbsp Fresh Lemon Juice

White

6 tbsp Coconut Cream
2 tsp Maple Syrup
Pinch of Himalayan Salt

Green

1 ~ 2 Kiwi Fruit
2 tbsp Maple Syrup/Honey
1 tbsp Fresh Lemon Juice

Seeds

30 pcs Raisins

Instructions

1. Add watermelon, maple syrup, lemon juice and salt to a blender and blend until well pureed. Force mixture through a fine mesh strainer into a bowl using a spoon to remove seeds and foam.

2. Carefully pour into 6 popsicles molds filling each about 2/3 full. Try not to splash on sides. Wipe of any splash with a damp kitchen paper.

3. Cover the lid and insert popsicles sticks. Freeze 3 ~ 4 hours.

4. During popsicles freezing, whisk together coconut milk, maple syrup and salt. Simmer over low heat. If the coconut juice is too thick, add some water to thin, make sure it to be a nice pourable consistency after chilling. Let it cold and chill it in the fridge so that it won’t melt the watermelon layer when pouring in.

5. Remove popsicles from freezer. Remove lid, sprinkle the raisins over tops then using popsicles stick gently push down to immerse raisins. Push towards sides so you can see them once freeze.

6. Then carefully pour coconut juice into an even layer over watermelon layer. Clean sides as necessary. Return to freezer, uncovered and chill 45 minutes.

7. Meanwhile, cut kiwi to half and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with maple syrup and lemon juice. Pulse until well pureed. Chill kiwi mixture before pouring into the popsicles molds.

8. Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid about 30 ~ 1 hours.

9. To remove popsicles from molds, turn tray to the side and run plastic molds under warm water about 10 ~ 15 seconds. Try don’t let the water touch the kiwi portion at the top, then slowly pull from molds.