Chilled Watermelon Mint Pops

Peak-summer watermelon becomes a mint-flecked freeze pop with almost no work at all. A quick blend with lime, honey, and a pinch of salt keeps the fruit bright, then the freezer does the rest for a hydrating, kid-friendly dessert.

Serves 6 · 15 min prep

Estimate for one serving

• 90 cal
• 1g protein
• 23g carbs
• 1g fiber

Every recipe here is free to read.

Ingredients

• 6 cups seedless watermelon chunks
• 1/3 cup packed fresh mint leaves
• 3 tbsp fresh lime juice
• 3 tbsp honey
• 1/8 tsp pinch of kosher salt
• 1 tsp lime zest

Instructions

1. 1Cut the watermelon into chunks, discarding the rind, and measure out a generous six cups of flesh.
2. 2Add the watermelon, mint leaves, lime juice, honey, salt, and lime zest to a blender.
3. 3Blend on high speed for 45 to 60 seconds until completely smooth and the mint is finely flecked throughout the bright pink puree.
4. 4Taste and adjust sweetness with a touch more honey if the melon is mild; the mixture should taste vibrant and refreshing.
5. 5Set a fine-mesh strainer over a large measuring cup or bowl and pour the puree through, pressing gently with a spatula to remove any fibrous bits.
6. 6Pour the strained liquid into six standard popsicle molds, leaving a little headspace at the top for expansion.
7. 7Insert popsicle sticks and freeze at least 6 hours or overnight until the pops are solid and opaque.
8. 8To unmold, run the outside of each mold under warm water for 10 to 15 seconds, then gently pull the pops free.
9. 9Arrange the finished pops on a chilled platter over ice so they stay frosty while guests grab them at the backyard table.
10. 10Serve immediately; leftover pops keep well wrapped individually in the freezer for up to two weeks.