* 1/2 cup sugar
* 1/2 cup light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
* 1/4 cup freshly squeezed
* 3 fresh mint leaves
* 3 pounds watermelon, rind and seeds removed, cut into chunks (approximately 6 c. of watermelon)
In a small saucepan, combine sugar, corn syrup (or agave nectar), citurs juice, and mint to a boil, stirring gently until the sugar dissolves. Remove from the heat and let cool.
While the syrup blend is cooling, using a blender, puree half of the watermelon chunks, then strain through a fine-mesh strainer. Repeat with the remaining watermelon, adding to the bowl of pureed melon. Add the syrup, stirring well and pour into prepared pop molds or into a shallow dish.
Freeze & Enjoy