1. Fresh seedless melons bought from supermarkets or vegetable farms are cut into round watermelon slices about 2 cm thick for later use.
2. Use a fruit knife to dig out the red part of the watermelon. Be careful not to dig the outer circle of the watermelon.
3. Leave the watermelon green outer ring as a mold.
4. Use a juicer to squeeze the watermelon chunks into watermelon juice for later use.
5. Use a strainer to remove the foam on the surface of the watermelon juice.
6. Add caster sugar.
7. Add milk powder.
8. Add corn starch.
9. Stir well.
10. Put the induction cooker on a low heat and stir continuously with a spoon until the watermelon juice is thick and the spoon can be turned off.
11. Let the watermelon juice cool down, and I can add some red food coloring to it for a good-looking color.
12. When the watermelon juice cools down, take eight popsicle sticks and use a knife to evenly insert small openings on the watermelon rind. Be careful not to use too much force, which will damage the watermelon rind. Use skillfully to insert the sticks in for use.
13. Whip the whipped cream.
14. Add a small portion of whipped cream to the watermelon juice and mix well.
15. Pour the watermelon juice into the remaining light cream.
16. Stir well.
17. Add an appropriate amount of dried cranberries, stir well and use as melon seeds.
18. Pour it into the watermelon mold and slowly pour it out. The amount I prepared here can make two to three servings.
19. Sprinkle some dried cranberries on the surface to look better.
20. Put it in the freezer and freeze for at least five to six hours, then take it out and cut into eight equal pieces.
21. The popsicles made in this way are sweet and soft, taste great, and very healthy!
