Easy peasy to pull together… have on the ready when the heat of Summer hits! Watermelon Lemon Limeade Popsicles are naturally sweetened, vegan and gluten free.
Summer seems a bit early this year, weather-wise, pushing Summer crops to market sooner than expected.
Watermelon from California is available already. Much to my excitement.
I remember waiting last year for what seemed like forever to get my hands on a juicy one. Then, once they arrived, I hoarded them. I made sure I always had at least two on hand and that we never ran out.
Watermelon became a pantry staple.
Our local watermelon are usually harvested in late August, maybe early September. About the size of a baseball, they’re called personal watermelons.
It just doesn’t seem to get hot enough here for them to get huge, like the ones of my childhood in Texas.
So it’s California, and eventually Oregon, watermelon all Summer long. Dark green are my favorite, about the size of a volleyball. Always organic.
They’re the sweetest, juiciest of all the melons and my most favorite fruit of the season.
Juicy and tasty alone, yes, but whiz watermelon up in a blender, add a little lemon, lime, and mint. With an overnight freeze, in a handy popsicle mold, popsicles are ready, stocked in your freezer for hot Summer days when nothing else will do.
For a boozy watermelon popsicle, check out my Watermelon Sangria Popsicle recipe.
A simple Summertime pleasure.
Watermelon Lemon Limeade Popsicles
Easy peasy to pull together! Have on the ready when the heat of Summer hits. Naturally sweetened, vegan + gluten Free *Time below does not include time it takes to freeze the 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.
A high speed blender pulverizes the mint leaves. If not using a high speed blender like a VitaMix, consider leaving the leaves out and using a drop or two of mint extract. Or, heat the maple syrup and water to a boil, remove from heat, add the mint leaves and steep for 10 minutes, lid on. Strain and add to fruit juices.