Gingery Watermelon Paletas

This recipe was super easy and really good. 

A dollop of yogurt keeps the pops from being too icy, and the ginger adds a little spice which is a nice offset to the sweet watermelon. I have larger pop molds, so I made 6. The 1/3 c of sugar worked very well for me, but the watermelon I purchased was really sweet by nature.

Ingredients

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 (Don't worry about the sticks if your molds already have them built in.)

Preparation

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.