Indian Summer

We're on our last leg of summer here in Los Angeles. Some days are cooling down, and beginning to resemble what we know to be Fall. However, today the temperature gauge will reach 90 - something, making us well aware that summer isn't quite over. I walked by these popsicle molds in Whole Foods the other day and was immediately reminded of the times we would visit my grandma's house in Florida. She always had dozens of cherry flavored popsicles on hand, such a welcomed treat for my sister and I.
Instead of using Jell-o and Kool -Aid, which is what she did, I used a watermelon which was on it's way out, and simple syrup. Blending the watermelon chunks and straining out the seeds is the bulk of the work. I am sure almost any fruit could stand in for the watermelon. If you don't want any extra sugar, leave out the simple syrup. Just blend up fruit(s), and freeze! These frozen treats will speak directly to your inner-most child.

Watermelon Popsicles
makes about 6 popsicles

1/4 whole watermelon, cut into chunks, blended and strained through mesh colander
1 cup water
1 cup simple syrup
popsicle molds

Make simple syrup: (optional)
In a sauce pan, bring water and sugar to a boil and allow sugar to dissolve. About 3 - 5 minutes.
Allow to cool to room temp.
In a bowl, or pitcher with a spout, add simple syrup to watermelon juice.
Pour into popsicle molds, leave about 1/2" room at the top.
Place sticks on molds and freeze for about 2 hours, or until frozen completely.

Yvette Roman Photography, 2008.