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500g/1lb piece watermelon, rind and dark seeds removed ¼ cup caster/superfine sugar 3 tbsp lime juice 8 tsp chocolate chips (optional)
© Annabel Langbein Media
Cut watermelon flesh into chunks and whizz in a blender with sugar and lime juice until pulpy. Pour into 8 iceblock moulds or small paper cups. If desired, add about 1 teaspoon chocolate chips to each iceblock and push down with a knife to distribute through the pulp so they look like watermelon seeds.
If using iceblock moulds, insert lids with sticks attached. If using paper cups, cover tightly with tin foil and, in a single movement, poke a wooden iceblock stick through the tin foil into the centre of the pulp in each cup (the tin foil holds the sticks in place until the pulp freezes).
Freeze for at least 4 hours until firm. To remove from moulds, run outside of moulds under hot water for a few seconds. If you want to reuse the iceblock moulds, remove the iceblocks and store them in a container in the freezer with baking paper between the layers.
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