Watermelon Lemon Limeade Popsicles

Watermelon Lemon Limeade Popsicle with a bite taken out of it!

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.

Course Dessert

Prep Time 10

Total Time 10

Servings Popsicles

Calories 42kcal

Author Traci York

Ingredients

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

Instructions

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.

Notes

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.

Nutrition