WATERMELON POPS

4 cups (3/4 inch chunks) seedless watermelon
1/4 cup light corn syrup, divided use
1/4 cup sugar, divided use (or to taste)
1/4 cup mini-chocolate chips
1 pt coconut sorbet, softened
3 cups (3/4 inch chunks) honeydew melon
Twelve (3 oz) ice pop molds (or Dixie cups and wooden sticks)

Spread watermelon in an even layer on a baking sheet, and freeze about 1 hour until semi-frozen. Transfer watermelon to a blender; add 2 Tbsp of each corn syrup and sugar, puree until a thick slush forms. Stir in chocolate chips.

Fill pop molds half way with slush; insert a stick into the center of each extending 2 inches above the top of the molds. Freeze molds 1 hour or until solid.

Carefully spoon sorbet over watermelon layer to stimulate rind, freeze 1 hour or until solid.

Meanwhile, spread honeydew chunks over in an even layer over baking sheet, and freeze for 1 hour or until semi-frozen. Transfer honeydew to a blender, add remaining 2 Tbsp of corn syrup and sugar puree until thick slush forms. Fill molds to top freeze for 4 hours or until hard.

Original source: unknown