Watermelon Pops That Aren’t Just For Kids

The Unexpected Chill

Ever thought about how a watermelon popsicle can actually teach you patience? Last summer, I made a batch, but I forgot to check on them. When I finally tried one, it was half-frozen, half-liquid mess. Except I kind of loved it. That cold, juicy blast on my tongue, the stray mint leaf I tossed in for a weird touch — it was like an accidental art project. Normally, I find myself rushing through summer’s sweets, chasing the next trend or Instagram-perfect shot. But these? They’re raw. Real. No utterly perfect look, just honest, messy, chilled fruit. It’s funny how something so simple can slow you down. I realize now, these are more than snacks — they’re small, sweet reminders to keep it real even when things are melting fast around us.

The Unexpected Chill

This dish features fresh watermelon blended into a liquid base with chopped mint leaves, then poured into molds and frozen. The final result is a frozen, semi-juicy popsicle with a soft, icy texture and hints of mint and fruit juice visible through the semi-transparent exterior.

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Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 19 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 70

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon chunks seedless, de-seeded for smooth blending
• 10 fresh mint leaves chopped finely
• 2 tablespoons honey optional, for added sweetness

Equipment

• Blender
• Freezer
• Popsicle molds
• Knife
• Cutting board

Method

 

1. Place the watermelon chunks into the blender and blend on high speed until completely smooth and no chunks remain, about 30 seconds. Transfer the blended watermelon to a mixing bowl.
2. Add the finely chopped mint leaves and honey into the watermelon puree. Stir thoroughly to evenly distribute the mint and sweetener.
3. Pour the mixture into popsicle molds, filling each cavity almost to the top. Insert sticks if using removable molds.
4. Place the molds into the freezer and freeze for at least 4 hours, or until solid and semi-juicy when touched.
5. Once frozen, remove the popsicles from the molds by running warm water briefly over the sides to loosen, then carefully extract them. Serve immediately for a soft, icy texture.

The best part? You don’t need a fancy mold. Just a spoon, some patience, and maybe a messy bite or two. Best advice? Don’t overthink it. Sometimes, the imperfect ones taste the most memorable.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.