Sweet Summer Treat

These Popsicles are the embodiment of a quintessential summer day! With mini chocolate chips substituted for watermelon seeds, these pops are sure to be a hit with friends - certainly a sweet summer treat.

Watermelon Slice Pops

Makes 4 pops

Mini chocolate chips act as sweet watermelon seeds in these fun treats. Remember to wait until the mixture is partially frozen to stir the chips in, so they don't all collect at the bottom of the pops.

• 5 cups watermelon cubes (from a 3-pound seedless watermelon)
• 1 tablespoon olive oil
• 1/4 cup organic lemonade concentrate or 1/4 cup lemon simple syrup (see recipe below)
• 8 tablespoons mini chocolate chips

1. In a blender or food processor, puree the watermelon cubes and lemonade concentrate until smooth. Pour the puree into 4 large Popsicle molds or 8-ounce plastic cups.
2. Freeze for 1 hour or until the mixture is slushy. Using a wooden Popsicle stick, stir about 2 tablespoons of chocolate chips into each pop.
3. Insert the sticks, then freeze the pops for at least 6 hours or until they're solid.
4. To unmold the pop: Run warm water over the bottom three-quarters of the mold. Let it stand for 10 seconds, then gently pull out the pop. Serve immediately or wrap each pop individually in plastic wrap and freeze until ready to serve.

The Popsicles will keep, wrapped and frozen, for at least one week.

Simple Syrup with Lemon

Makes about 1/2 cup
The simple syrup makes a sweeter, smoother-tasting pop. However, the lemon flavor does not come through as strongly.
You'll have leftover syrup; use it to sweeten homemade lemonade (or more grown-up drinks).

• 1/2 cup granulated sugar
• 1/2 cup water
• 4 tablespoons lime juice
• 2 wide strips lemon peel (about 2 inches in length)

1. In a heavy, small saucepan over medium heat, stir the water and sugar together until the sugar dissolves.
2. Add the lemon peel. Increase the heat; let everything simmer for 2 minutes.
3. Pour the liquid into a small bowl and chill about1 hour, or until it's cool. Discard the peel.

The syrup will keep for a week, covered in the refrigerator.
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