Don’t let your leftover watermelon go to waste! Pop it in your blender, freeze it, and you’ll be well on your way to enjoying these Watermelon Lime Mint Popsicles.
Before we dive into these deliciously simple Watermelon Lime Mint Pops, we have a very lucky winner to announce! The winner of the King Arthur Flour Cookbook Giveaway is Jenette W! Please check your email and respond within 48 hours to claim your prize. Thank you to all who commented and entered to win! I hope you’ll put the cookbook on your wish list and give some of the recipes a try!
Now, for the pops. I don’t know why it’s taken me so long to get on the fruit pop bandwagon, but I’m kicking myself now for it. Fruit pops are so simple to make, they’re wonderfully refreshing, and they’re a healthy way to satisfy a sweet tooth.
Seriously, what’s not to love?
For these watermelon lime pops, you simply puree 4 cups of watermelon with the juice of one lime and a few teaspoons of honey. Pour into popsicle molds and freeze.
That’s it. Really.
10 minutes of prep = Lots of summer frozen treat to love.
I love all sorts of different kinds of fruit pops, but this lime/watermelon combo is so perfectly refreshing, it’s hard to resist. Imagine all the juicy, thirst quenching, drip down your chin goodness of a fresh slice of watermelon in popsicle form. Yeah, it’s pretty awesome.
I like to add spearmint leaves to mine for an extra cooling sensation. Plus, they just look so darn pretty glimmering through the frozen watermelon puree.
You can eat the mint leaves as you go, or you can just lick around them, pulling the leaves out as you go.
As you can see, my pops separated before I had a chance to freeze them (because I spent a good 30 minutes searching through all my cupboards and drawers for the plastic sticks/tops for my popsicles molds….Am I the only one who can’t keep track of those things??), but I actually loved the graduated pink ombre look that it gave the final popsicles.
So don’t let that leftover watermelon go to waste. Pop it in your blender, freeze it, and you’ll be well on your way to a sweet, cool frozen treat.
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Recipe adapted from The Kitchn