Chilled Watermelon Mint Pops

These chilled watermelon mint pops capture peak summer in frozen form, a playful riff on classic fruit ices. Ripe melon blends with mint, lime, and honey into a strained puree that sets into refreshing, make-ahead sticks.

Serves 6 · 15 min prep

Estimate for one serving

• 70 cal
• 1g protein
• 18g carbs
• 1g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Cut watermelon into chunks, discarding any white rind. Place cubes in a blender along with mint leaves, lime juice, honey, salt, and lime zest.
2. 2Blend on high speed for 45 to 60 seconds until completely smooth and frothy, with no visible mint flecks remaining. Taste and adjust sweetness if the melon is less ripe.
3. 3Set a fine-mesh strainer over a large measuring cup or bowl and pour the puree through, pressing gently with a spatula to extract maximum liquid while leaving behind any pulp or foam.
4. 4Pour the strained mixture evenly into six standard popsicle molds, leaving a tiny bit of headspace at the top for expansion during freezing.
5. 5Tap molds firmly on the counter several times to release air bubbles so the finished pops are clear and free of holes. Insert sticks straight down the center of each mold.
6. 6Freeze upright on a level shelf for at least 6 hours or overnight until solid and the sticks are locked in place.
7. 7To unmold, run the outside of each mold under warm tap water for 10 to 15 seconds, then gently pull the stick; the pop should slide free cleanly.
8. 8Arrange pops on a chilled platter or stand them in a bucket of ice for backyard serving. Offer extra lime wedges and mint sprigs on the side for a fresh finish.