Watermelon Pops That Make You Feel Like a Kid Again — But Cooler

I never thought about how I’d be craving the sound of the watermelon knife slicing through summer’s best fruit when it’s 2 a.m. and I can’t sleep. It’s not about the sweet juice or the red-stained fingers. It’s the smell—those faint grassy undertones mixing with the cooling scent of the fridge. Turns out, blending watermelon into ice pops is suddenly not just a snack, but like a tiny revolt against adulting. You don’t need fancy ingredients. Just watermelon, maybe a squeeze of lime, a sprinkle of salt if you’re feeling bold.

Why now? Because these are the kind of treats you want during the heatwave that’s got your mind melting faster than the pavement. Who needs a fancy dessert when you can hold a frozen chunk of summer in your hand, right? Just me? Anyway, I keep thinking about how I’ll sneak an extra one even after I told everyone not to, and yeah, that’s the real magic here.

Watermelon Ice Pops

Watermelon ice pops are frozen treats made by blending fresh watermelon with optional lime juice and salt, then pouring the mixture into molds to freeze. The final product has a vibrant red color, a smooth yet icy texture, and a refreshing flavor that captures the essence of summer. These pops are simple to make with minimal ingredients and provide a cooling sensation on hot days.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 45

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon chunks seedless or de-seeded for easier blending
• 1 lime lime juice freshly squeezed
• 1/4 teaspoon salt optional, enhances flavor

Equipment

• Blender
• Ice pop molds and sticks

Method

 

1. Place the watermelon chunks into the blender.
2. Add the lime juice and salt to the blender with the watermelon.
3. Secure the lid on the blender and blend on high speed until the mixture is smooth and completely pureed, about 30-45 seconds. Look for a vibrant red liquid with no large chunks.
4. Pour the blended mixture evenly into ice pop molds, filling each to about ¾ full.
5. Insert the sticks into the molds and freeze uncovered for at least 4 hours, or until fully solidified. The pops should be firm and ice-cold when ready.
6. To serve, run warm water briefly over the outside of the molds to loosen the pops, then carefully remove and enjoy immediately.

Funny how something so simple can make a weekday feel like a lazy weekend. Or maybe I just want something cold enough to remind me I’m still alive, still here. Anyway, if you’re reading this, consider the watermelon revolt begun—just don’t tell the kids I said that.