Best 8 Watermelon Ice Pops Recipes

WATERMELON ICE POPS

Steps:

• Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
• Run hot water over ice pop molds for a few seconds to unmold.

WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS

Steps:

• For watermelon ice:
• Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
• Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
• For lemon ice:
• Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
• Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
• For blueberry ice:
• Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
• Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

WATERMELON ICE POPS

Steps:

• Slice 2 thick pieces (discs) of watermelon from the middle of the fruit and remove the rind from both pieces. Cut each into 6 to 8 slices (wedges), depending on the size of the watermelon.
• Pour the tequila into a large bowl and soak the watermelon slices in the alcohol for 15 minutes, making sure each slice is completely submerged. One by one, slide an ice-pop stick at least halfway into each slice.
• Spread the slices on a parchment-lined baking sheet so they aren't touching. Freeze until completely frozen, 3 to 4 hours.

WATERMELON-LEMONADE ICE POPS

Steps:

• Combine all ingredients in processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

WATERMELON-BLUEBERRY ICE POPS

Steps:

• Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
• Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.

WATERMELON MANGO ICE POPS

Steps:

• Blend watermelon, mango chunks, raspberries, and lemon juice in a blender until smooth; pour into ice pop molds and insert handles or sticks.
• Freeze until firm, at least 4 hours.

WATERMELON,LEMONADE, AND BLUEBERRY ICE POPS

Steps:

• 1. For watermelon ice: Blend watermelon and sugar in processor until smooth. Strain puree into bowl,pressing solids to extract as much fruit as possible.
• 2. Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tbsp each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4 inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting the bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
• 3. For Lemon Ice: Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temp.
• 4. Place pan with frozen pops on work surface;carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tbsp each) Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
• 5. For Blueberry Ice: Stir blueberries, 1 cup water,sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temp.
• 6. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tbsp each) Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. keep frozen)
• 7. Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

WATERMELON ICE POPS

Steps:

• Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
• Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half.
• Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
• Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into cups or moulds and insert sticks or plastic spoons.
• Freeze several hours until frozen.
• Store sealed in freezer-weight plastic bag for up to 2 weeks.