Browsing through the “summer” tab of my seasonal recipe index, I realized that I should probably re-name it “ice pops and frozen desserts.” I do make a steady stream of ice pops during the summer, as they are fast, refreshing, and a lot healthier than purchased frozen treats. I use whole fruit and add honey or maple syrup sparingly. This is hands down my favorite summer pop, with naturally sweet and refreshing watermelon balanced out with tangy lime. They are also wonderful with a little fresh garden mint mixed in.
My rather large collection of ice pop molds includes the set that makes the pops pictured here, which is a larger, commercial-sized ice pop. Recipe amounts are based on making ten of this size, so cut the recipe in half if you have small molds or want a smaller number of pops. Any leftover watermelon puree is great added to iced tea or to sparkling water.
- 6 cups cubed, fresh watermelon
- 3-4 tablespoons fresh lime juice
- 3 tablespoons maple syrup (or to taste)
- 1/2 cup water
- Place all ingredients in your blender and blend until smooth. Taste and adjust the lime juice and maple syrup, if needed. Pour into ice pop molds, insert sticks, and freeze overnight.
Thanks for reading,