The Surprising Art of Freezing Watermelon and Forgetting About It

I never thought I’d be that person who puts ice cubes in a glass of watermelon. It’s a small act, right? But something about freezing chunks of watermelon, then turning them into pops feels weirdly rebellious. Like, who says fruit has to be eaten fresh and that’s that? These pops aren’t just a cool snack—they’re a reminder to bend the rules.

Especially now, when summer’s relentless and every afternoon blurs together, there’s comfort in something so simple. You smell that sweet, watery scent—kind of like a field after rain mixed with fruit punch. The texture is more forgiving than ice but not quite soft either. It’s a little like biting into a chilled, slightly icy slice of the best watermelon—only you don’t have to cut it or remember to eat it fast.

This thing makes me rethink all those moments I get bored of my usual sliced watermelon. Maybe the freezer’s a secret weapon after all.

Watermelon Popsicles

Frozen chunks of watermelon are blended and poured into molds, then frozen to create icy, refreshing popsicles with a slightly firm, icy texture. The ingredients primarily include watermelon and sweetener, resulting in a vibrant, glossy appearance once solidified.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 50

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon peeled and cubed
• 2 tablespoons honey or other sweetener

Equipment

• Sharp knife
• Blender
• Popsicle molds
• Freezer

Method

 

1. Use a sharp knife to cut the watermelon into roughly 1-inch chunks, then measure out four cups of cubed watermelon.
   4 cups watermelon
2. Add the watermelon chunks and honey into a blender. Secure the lid and blend on high until the mixture is smooth and vibrant in color, about 30 seconds.
   4 cups watermelon, 2 tablespoons honey
3. Pour the blended watermelon mixture through a fine sieve or strainer into the popsicle molds, using a spatula to gently press and extract as much liquid as possible. Discard any pulp or solids remaining in the sieve.
   4 cups watermelon
4. Insert the sticks into the molds and place the filled molds into the freezer. Freeze for at least 4 hours, or until completely solid and firm but not icy.
5. Once frozen, remove the popsicles from the molds by running warm water around the outside for a few seconds to loosen, then gently pull to release. Serve immediately for a firm, icy treat.

Sometimes, the best ideas are the most unexpected ones—like freezing a fruit that’s meant to be eaten fresh. No fancy ingredients, no fuss, just watermelon and some time. Maybe I’ll sneak a few of these into my freezer and forget about them until next heat wave. Or maybe just until I need a reminder that good things happen when you mess with the routine.