Andrea Lever Upchurch at Boone Hall Farm; Upchurch's popsicles. Photographs (2) by Ruta Elvikyte
July 24, 2013
Pop To It
Chef Andrea Lever Upchurch shares her watermelon pops recipe
Writer Henry James once wrote, “Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” We’re betting James never heard the phrase “summer popsicles.” Had he, we’re convinced he would have changed his tune, for what else so perfectly complements a warm July day then the cold fruity taste of a delicious icy pop? Chef Andrea Lever Upchurch, executive pastry chef for Magnolias, Blossom, and Cypress restaurants, shares a pop—watermelon, pineapple, and tart raspberry coated in coconut—that will satisfy your inner child and can be easily made at home. Follow her instructions to make them as pretty as they are delicious—striped or swirled.
Watermelon-Raspberry-Pineapple Cream Popsicle with Toasted Coconut (Makes 12 4-oz. popsicles)
For the watermelon raspberry mixture:
1 cup water
2/3 cup sugar
1/4 tsp. kosher salt
4 1/2 cups diced seedless watermelon
1/2 cup raspberries
3 tsp. fresh lemon juice
Zest of 1 lime
Combine the water, sugar, and salt in a saucepan and bring to a simmer. Remove from the heat and cool syrup to room temperature.
Working in batches, put the watermelon, raspberries, lemon juice, lime zest, and syrup in a blender and blend until liquefied. Strain the mixture through a fine mesh strainer. Refrigerate until chilled.
For the pineapple cream mixture:
1 cup diced golden pineapple
1/4 cup sugar
1/8 tsp. kosher salt
1/3 cup heavy whipping cream
Zest of 1/2 lime
5 oz. plain Greek yogurt
Combine the pineapple, sugar, and salt in a saucepan. Cook on medium heat, stirring occasionally, for about five minutes, until sugar and salt have completely dissolved. Transfer into a medium bowl and cool to room temperature.
Whip the cream to medium peaks. Add the lime zest to the cooled pineapple mixture. Fold in the yogurt, then fold in the whipped cream. The mixture should be smooth and creamy.
1 cup shredded coconut
Preheat oven to 350°F.
Spread coconut out on a baking sheet and bake until lightly toasted, about five minutes. Allow coconut to cool completely. Store in a tightly sealed container.
To make layered pops, begin by filling the bottom of the molds with either the watermelon mixture or the pineapple cream. Freeze this before pouring in the next layer of the other flavor. Repeat.
For a swirl design, fill each popsicle mold halfway with watermelon mixture. Then gently pour pineapple cream into the watermelon mixture, swirling it with a skewer.
Freeze popsicles for at least four hours. When ready to serve, place the toasted coconut in a bowl. Unmold the popsicles and roll them in the coconut to coat them and serve.
For Upchurch’s watermelon consommé with scallop ceviche and grilled watermelon and shrimp salad with cucumber lime vinaigrette recipes, click here.