When Nathalie and Dave were kids in Miami, Nath’s family had a potted parsley plant that she would secretely pinch bites from, like it was candy. She did this so often that the parsley suffered, and her mom, believing that the plant had become diseased, threw it out. Nath, still a staunch supporter of the herb, believes that parsley is a superlative palate cleanser and breath freshener (like mint), and deserves a larger role in the dessert world. Can this be its debut?
- 1 2/3 pounds whole watermelon, (about 1/2 of a bowling ball-sized watermelon)
- 3/4 cup simple syrup
- 20 leaves fresh flat-leaf parsley
- Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long as they’re small enough to pour into the molds. You should have about 21/4 cups (18 fl oz) of purée.
- Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout.
- Mix the simple syrup into the puréed watermelon until it tastes quite sweet.
- Chop the parsley very finely and add it to the mixture.
- Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand.
- Insert sticks and freeze until solid, 4 to 5 hours.
- Unmold and transfer to plastic bags for storage or serve at once.
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