You might be giving me side-eye right now. Skeptical side-eye. It’s ok. I get it. Tomato and watermelon are a bit of a weird combination.
A few years ago I walked into one of those very LA cold-pressed juice shops in Venice. Not to go on a juice cleanse, oh no that would never work. Instead I just like to have some juice as a bit of a late-afternoon snack. (It’s better for this overly energized human than coffee.)
Anyway, the flavor that jumped out at me the most was watermelon tomato and lime juice. I was intrigued and was surprised at how delicious and refreshing it was. So, here you go. As a popsicle now!
For this recipe, I teamed up with McCormick Gourmet. The hit of cayenne pepper and salt add a nice savory quality to this popsicle. If your watermelon is super sweet (mine wasn’t), feel free to skip the sugar.
It’s a super refreshing snack when it’s sweltering outside.
This week is popsicle week on internets, if you haven’t noticed. My friend and fellow lover of reality TV/gifs, Billy, is hosting popsicle week for the second year in a row (last year I made these Cherry Lambic pops, which are still a big favorite of mine). To see a big list of all the participants and delicious popsicles check out his blog, Wit & Vinegar.
This year I teamed up with Almond Breeze to bring you your favorite childhood sandwich in popsicle form. That may sound weird but I can’t sing the praises of frozen peanut butter milk enough. The almond milk mixed with sweetened and salty peanut butter is like heaven. I could drink it by the glass, and I plan on doing so in the future, but I think my favorite version of it is in frozen form.
The concord grape jelly needs to be added sparingly, almost like how I prefer my PB&J sandwiches. I always make my PB&Js with a slight smear of jelly and a TON of peanut butter. Sloppy PB&Js were not my thing.
The almond milk marries so well with the creamy natural peanut butter. And both of them freeze really well.