Ingredients
>
3 cups diced watermelon
>
1 (6 oz) container raspberries
>
2 tbsp lime juice
>
Wooden ice pop sticks
>
1/2 cup coconut gelato or coconut sorbet
>
3 kiwis
>
1/2 cup mint leaves
>
1/2 cup diced cucumber
Steps
1
To a food processor or blender, add the watermelon, raspberries, and 1 tbsp lime juice. Pulse until smooth. Pour mixture into a fine-mesh strainer set over a medium bowl to strain out seeds.
2
Fill 6 ice pop molds molds ¾ of the way with watermelon mixture. Insert the wooden sticks and freeze 1½–2 hours, until set.
3
Scoop coconut gelato into a small microwave-safe bowl and microwave 30 sec. to melt. Transfer to a spouted measuring cup and divide among molds. Freeze 30 min.–1 hour, until set.
4
In a food processor or blender, add kiwi flesh, mint, cucumber, and remaining 1 tbsp lime juice. Pulse until smooth. Distribute kiwi mixture among molds. Freeze until solid, 3–4 hours. When ready to eat, run the pops under warm water for a few seconds to release from molds.
