We are enjoying these popsicles greatly. They are a huge step up from the kool-ade popsicles from when I was a kid. They are rather time intensive for popsicles. Make sure you start them at least a day ahead of when you want to eat them. I think we will making lots of plain watermelon popsicles this summer and save these for special occasions. They would make great 4th of July popsicles with their red, white, and blue (or Bastille Day if you want to celebrate France's independence day later in July).
A warning---these are really messy for kids to eat. The lemon melts the slowest which means a lot of the blueberry ends up on the kid. Ideally, the lemon would be a the bottom. However, then you wouldn't have the nice color contrasts and sweet/sour contrasts. It would be a whole lot cleaner though.
I think next time I make this, I may add less sugar to the watermelon--it was really sweet. I also used lemonade instead of lemon juice to make the process a little easier.
from Bon Appetit
2 1/2 c (1/2" cubes) seeded watermelon
1/4 c sugar
1/2 c water
1/4 c sugar
1/2 c fresh lemon juice
1/4 c orange juice
1/4 t vanilla extract
(or 1 1/4 fresh squeezed lemonade)
2 c fresh blueberries
1 c water
5 T sugar
1 t fresh lemon juice
8 (5-oz) disposable paper cups (small Dixie cups)
8 popsicle sticks or wooden coffee stirrers
Blend watermelon and sugar in a food processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible. Place cups in shallow baking pan (I used a round cake pan). Spoon watermelon puree into cups, about 3 T in each. Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Push popsicle stick through slit and securely into watermelon ice without hitting bottom of the cup. Freeze until watermelon ice is solid, about 1 hour longer.
Bring 1/2 c water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature. Place frozen watermelon popsicles on work surface. Carefully remove foil. Spoon lemonade into cups, about 3 T into each cup. Reseal foil. Freeze until lemonade is solid, about 2 hours.
Stir blueberries, 1 c water, and sugar in heavy small saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature. Place pan with frozen pops on work surface. Carefully remove foil. Spoon blueberry mixture into cups, a little more than 3 T in each. Reseal foil. Freeze until frozen solid, about 8 hours.