Best Watermelon Raspberry Paletas Recipes

Watermelon-Raspberry Granita image

Provided by Food Network Kitchen

Time 4h25m

Yield 4 servings

Number Of Ingredients 4

1 pint raspberries
1/2 cup sugar
4 cups cubed seedless watermelon
Juice of 1 lime

Steps:

Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

Gingery Watermelon Paletas image

Provided by Susan Spungen

Yield Makes 10 servings

Number Of Ingredients 8

4 cups cubed seedless watermelon (from about half a 5-pound watermelon)
1/4 cup plain 2% fat or whole Greek yogurt
1 teaspoon finely grated peeled ginger
Pinch of kosher salt
1/3 cup (or more) sugar
1 tablespoon (or more) fresh lime juice
Special Equipment
Ten 3-ounce ice-pop molds and wooden sticks

Steps:

Purée watermelon, yogurt, ginger, salt, 1/3 cup sugar, and 1 tablespoon lime juice in a blender until smooth. Add more sugar and lime juice, if desired. (Purée will taste less sweet once frozen, so err on the sweet side.)
Divide purée among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas.
DO AHEAD: Paletas can be made 1 week ahead. Keep frozen.