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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 minutes
Total Time 10 minutes
Servings 10 Popsicles
Calories 42kcal
Author Traci York | Vanilla And Bean


  • 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.


Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 110mg | Fiber: 1g | Sugar: 8g | Vitamin A: 353IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg