Just a quick ice pop recipe today – wonderful watermelon ice pops.
With the weather being so nice, you most likely have a watermelon or two around. Your first through may be, why on earth would I waste a perfectly good watermelon to make ice pops? I’m with you. It’s hard to beat plain old, icy cold watermelon simply cut into slices or cubes. Justifying blending a melon up to freeze seems iffy.
However, trust me, a few batches of watermelon ice pops over the summer will be 100% worth it. Freezing watermelon takes refreshing to a whole new level. Once frozen, watermelon ice pops have this amazing shaved ice texture and really cool you off.
Watermelon ice pops are also a great way to use leftover melon – say, if you bought too much for a picnic.
Nutritionally worth it:
These ice pops are low-calorie but taste insanely good – so if you’re attempting to trim calories, these pops are the perfect way to go. You can eat more than one, because a cup of watermelon only has about 45 calories.
Watermelon manages to be low-calorie and nutritious, with plenty of good stuff, such as lycopene, vitamin A, vitamin B6, vitamin C and potassium.
The basic recipe:
- 4.5 cups watermelon – organic if you can find it. I don’t always buy organic watermelon, because it’s harder to find in organic form and a lower pesticide fruit (in fact watermelon is one of the clean 15). Still, always go organic if you can.
- 3/4 cup water.
- 3/4 cup fresh squeezed organic orange juice – optional, but recommended. You could use the pulp – blend it up, but I just use the juice, because I don’t want to mess with the smooth, shaved ice texture of the watermelon. You can save the pulp in puree form and use it in place of some of the milk in cornbread (trust me, it’s amazing).
Blend everything in a blender. Pour into non-toxic popsicle molds. Freeze. Eat and fall in love with frozen watermelon.
How many ice pops will you get?
It depends on the size of your melon. For my last batch, I used a blender full of watermelon, as shown above. After adding orange juice and the water, I got enough mix to make all the watermelon pops shown below (about 5 big pops and 3 small ones).
However, I was running low on popsicle molds, so I ended up with too much mix and not enough popsicle molds – about 1 and 1/2 cup of leftover mixture. I put it in the fridge to use to make more pops later or for a plain old drink or watermelon smoothie.
Spice your ice pops up…
Optional – if your melon is a little mealy and less sweet, you may want to add a tablespoon of organic honey, but a nice sweet melon won’t need any added sweetener.
Optional – sparkling water or soda. If you go with soda, use organic like Santa Cruz Organic Sparkling Beverage, Lemon Lime. Note that this will add some calories to your low-cal pops, but as a once-in-a-while treat, sparkling watermelon ice pops are amazing. If you decide to add soda, allow the can to sit open in the fridge for a few hours before making these pops.
ADULT POPS – try this recipe for Spiked Watermelon Ice Pops.
Looking for the popsicle molds shown above? I was using…
- FRED Cool Jazz Ice Cube Stirs Guitar shaped ice tray
- Tovolo Yellow Groovy Ice Pop Molds
- One of my Tovolo Green Star Ice Pop Molds but in the base of my Rocket Ship Ice Pop Mold Set.
All images ©Jennifer Chait