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Frozen Watermelon Pops

This dish involves blending fresh watermelon juice and pouring it into molds to freeze. The key ingredients are pureed watermelon, which takes on a smooth, icy texture once solidified, resembling colorful, cold lollipops with a firm but refreshing bite.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Summer
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups watermelon chunks seedless if possible
  • 1 tbsp lemon juice optional, enhances flavor

Equipment

  • Blender
  • Ice cube trays or popsicle molds
  • Measuring cups
  • Knife
  • Cutting board
  • Freezer

Method
 

  1. Use a sharp knife and cutting board to cut watermelon into roughly 1-inch chunks. Ensure the chunks are uniform for even blending.
    4 cups watermelon chunks
  2. Transfer the watermelon chunks to a blender. Add lemon juice if desired to enhance flavor. Blend on high until the mixture is smooth and liquid, about 30 seconds. The mixture should be vibrant pink and free of large pieces.
    4 cups watermelon chunks, 1 tbsp lemon juice
  3. Pour the blended watermelon juice into ice cube trays or popsicle molds, filling each cavity nearly to the top. Insert sticks if using molds that require them.
    4 cups watermelon chunks
  4. Place the filled molds into the freezer, laying them flat to prevent spilling. Freeze for at least 2 hours until fully solidified and firm, with a slightly glossy appearance.
  5. Once frozen, remove the pops from the molds by gently twisting or running warm water over the outside to loosen. Serve immediately for a cold, icy treat with a vibrant pink color and a refreshing texture.

Notes

For easier removal, run molds briefly under warm water before extracting the pops. These pops are best enjoyed immediately, but can be stored in an airtight container in the freezer for up to a week.