Always check the labels of the products you use.
Method
- 1
Blend. Blend about 1.2 litres watermelon flesh with 100 g caster sugar in batches until smooth, then push through a sieve.
- 2
Freeze. Cover and freeze for 2-3 h until slushy but not solid, then stir well, scraping the sides, and stir in 45 g mini chocolate chips.
- 3
Fill. Stand twelve 90 ml tubs in a tin and spoon in the slush to 1 cm below the rims, then freeze for 1-2 h until solid but not rock hard.
- 4
Top. Spread the softened lime sherbet over the top as a rind layer, right to the rim.
- 5
Seal. Cover each tub with cling film, cut a small slit and push a stick in almost to the bottom.
- 6
Freeze. Freeze for at least 5 h, up to 2 days.
- 7
Serve. Stand for 1 min, then pull the pops out or peel away the paper tubs.
Storage
Keep the pops in their tubs or wrapped individually in the freezer.
EU nutrition claims
- Low fat: 1.4 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.7 g saturated fat per 100 g, 7.3% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.03 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 138 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
18.1 g per serving
36.2 % of the 50 g daily maximum · 72.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- mesh sieve
- medium bowl
- twelve 90 ml paper or plastic tubs
- shallow baking tin
- cling film
- 12 ice-pop sticks
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 123 kcal |
| Protein | 1.1 g |
| Carbohydrate | 27.3 g |
| of which sugars | 23.7 g |
| of which free sugars | 18.1 g |
| Fat | 1.9 g |
| of which saturates | 1 g |
| Fibre | 1 g |
| Salt | 0.04 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
