Easy peasy to pull together… have on the ready when the heat of Summer hits! Homemade Watermelon Popsicles are naturally sweetened, vegan and gluten free.
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There’s no better time preserve and enjoy the benefits and sweetness of watermelon. Of any summer fruit, this one brings back the most memories from my childhood. And why not? It’s the juiciest and easiest of all summertime fruits to enjoy.
Whipping up a batch of watermelon popsicles is an easy way to extend the season and enjoy a refreshing, naturally sweetened treat whenever the mood strikes!
Quick Guide: Homemade Watermelon Popsicles
So easy to make and convenient when the temperatures climb, having these watermelon popsicles on the ready means refreshment isn’t too far away. In summary, here’s how to make em (see recipe card for details):
- First, cut and peel the watermelon.
- Second, place the watermelon, lemon and lime juice in a blender, I use VitaMix. Top with mint leaves and puree’ all the ingredients until liquified.
- Next, pour into a popsicle mold and freeze.
- Last, remove the frozen popsicles from the mold and enjoy!
Juicy and tasty alone, yes, but whiz watermelon up in a blender, add a little lemon, lime, and mint. With an overnight freeze, popsicles are ready, stocked in your freezer for hot Summer days when nothing else will do.
A Few Recipe Notes
- Plan ahead… these homemade watermelon popsicles need at least eight hours to freeze.
- A high speed blender is a must for this recipe, I use VitaMix.
- I use this brand of popsicle mold and have for years! Easy to use and reliable.
- Add maple syrup to taste as some watermelons are sweeter than others.
More Summertime Refreshment to Love
- Watermelon Sangria Popsicle
- Honey Chamomile Popsicles
- Matcha Mango Coconut Popsicles
- Rosemary Lemonade Popsicles
Watermelon Lemon Limeade Popsicles
- 4 C Seedless Watermelon diced, 600g
- 1 Lemon juiced
- 2 Limes juiced
- 3 Tbs Maple Syrup or Agave Nectar
- 3 Tbs Water
- 6-8 Leaves Mint
- Pinch of Sea Salt
- Place the watermelon, lemon and lime juice, maple syrup, water, mint leaves and sea salt in a high powered blender. Process until liquified and mint leaves pulverized (see note)
- Pour into popsicle molds leaving about an 1/8" (3mm) head room at the top. Wipe the top of the mold dry, place lid on popsicles and insert the popsicle sticks. Freeze overnight or at least eight hours.
- To release the pops, I turn the mold on its side and run water over the the mold on both sides. I usually have to pry the lid off, wedging a fork in between the lid and mold, especially if I forgot to dry the top of the mold off before freezing. Gently wiggle the popsicle stick to remove the popsicle... be careful here, as I've broken the stick several times.
- Store in freezer between parchment paper for up to two weeks.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.