Watermelon Pops That Won’t Melt Your Brain — Just Your Face With Smiles

It’s Not Just About Cooling Off

I used to think watermelon was just a summer snack. Crunching into those cold, juicy bites while the sun beats down. But carving out these pops made me realize something weird — the smell of fresh watermelon, especially right as it’s freezing, has this almost candy-like sweetness but with a hint of cucumber freshness. Like, a little grassy, a little sweet, and totally refreshing.

Right now, when every other snack feels like a reheat or a repackage, these pops are the opposite. They’re almost meditative, kind of goofy but perfect for holding onto those last few warm days. Plus, making them feels like cheating a little bit — frozen fruit, a stick, and you’re good. It’s silly how satisfying that simple act is. Honestly, I forget I’m eating a snack and start thinking about next summer, the heat, the smell of lawnmowers and sunscreen, and how this tiny frozen thing captures that weird little moment.

Frozen Watermelon Pops

These watermelon pops are made by blending fresh watermelon with minimal ingredients, then pouring the mixture into molds and freezing. They have a bright, juicy interior with a smooth, icy texture and a glossy, colorful appearance perfect for warm days. The process involves blending, pouring, and freezing to create a refreshing, semi-frozen treat with a uniform shape and vibrant color.

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Prep Time 10 minutes mins

Total Time 4 minutes mins

Servings: 6

Course: Main Course

Cuisine: Summer

Calories: 50

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon chunks seedless if possible
• 1 tablespoon honey or agave syrup optional, for sweetness

Equipment

• Blender
• Ice Pop Molds
• Freezer
• measuring cups and spoons
• Knife

Method

 

1. Remove the rind from the watermelon and cut it into small chunks using a sharp knife. Measure out approximately 4 cups of the chunks.
2. Place the watermelon chunks into a blender. Add 1 tablespoon of honey or agave syrup if additional sweetness is desired.
   4 cups watermelon chunks
3. Blend the mixture on high speed until smooth and uniform, about 1-2 minutes. Check that no large chunks remain and the color appears vibrant and consistent.
4. Pour the blended watermelon into ice pop molds, leaving about ½ inch of space at the top to allow for expansion. Insert sticks into each mold.
5. Place the molds into the freezer and let freeze for at least 4 hours, or until solid and icy to the touch. A slight frosted appearance on the surface indicates readiness.
6. Remove the pops from the molds by running warm water over the outside for a few seconds until they loosen. Serve immediately for a firm, icy texture.

Some days you just want something that isn’t complicated but hits differently. These watermelon pops? Nothing fancy. Just fresh fruit, some patience, and the tiniest bit of summer nostalgia. Keep the watermelon in the back of the fridge. When the heat finally hooks you, grab a few sticks. They’ll taste like a slow, sweet breeze. Or at least, that’s how I’ll remember it.