Remove the rind from the watermelon and cut it into small chunks using a sharp knife. Measure out approximately 4 cups of the chunks.
Place the watermelon chunks into a blender. Add 1 tablespoon of honey or agave syrup if additional sweetness is desired.
4 cups watermelon chunks
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.
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.
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.
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.
