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Watermelon, Lemonade, and Blueberry Ice Pops

Watermelon, Lemonade, and Blueberry Ice Pops


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Ingredients

Watermelon ice

  • 2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
  • 8 5-ounce disposable paper cups
  • 8 ice pop sticks or wooden coffee stirrers

Lemon ice

  • 1/2 cup fresh lemon juice
  • 1/4 teaspoon vanilla extract

Blueberry ice

  • 2 cups fresh blueberries (from three 1/2-pint containers)
  • 1 teaspoon fresh lemon juice

Recipe Preparation

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). Freeze until pops are frozen solid, about 8 hours. DO AHEAD 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.

Recipe by Wayne Harley Brachman,Reviews Section

Blueberry Basil Lemonade Pops

Juice lemons and transfer the juice into a large pitcher. Add sugar and water and stir to combine and dissolve the sugar.

Add blueberries and basil. Using an immersion blender, blend the mixture for about 20 seconds just until the mixture turns pink and basil is finely chopped. Strain the mixture and discard any chunks of blueberry or basil.

Divide mixture between popsicle molds (or small Dixie cups) and add a few fresh blueberries and freeze. 30 minutes into freezing, add a popsicle stick and continue to freeze until solid.

I live in a world where I like to pretend it&rsquos summer all year round. That means Blueberry Basil Lemonade Pops are allowed from now until forever! This recipe is a spin on one of my all-time favorite strawberry basil lemonade drinks. But it gets even more exciting!

The popsicle addiction is STRONG! I love making them in the summer and highlighting all the fresh produce at the markets. You can use blueberries, strawberries, watermelon&mdashyou can&rsquot go wrong with any kind of fruit in this recipe. The lemonade base gives it a little zip and the basil is a super refreshing addition. I whipped these up and didn&rsquot have any popsicle molds on hand, so I used Dixie cups instead. Same thing, and super easy&mdashand cute! The same rules and directions apply if you&rsquore using a popsicle mold, you&rsquoll just have a little bit of a different shape.

These would be the picture of perfection for the end-of-summer BBQs and parties coming up! And I promise not to tell anyone if you&rsquore like me and just want to go on living like summer lasts forever. No judgment from this gal!


As long as you have a blender or juicer, this recipe will take you a grand total of five minutes to pull together. We'll be sipping ours by the pool, thank you very much.

For even more great recipes, check out our first cookbook, Only the Good Stuff.

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Watermelon Italian Ice



As a kid, I never really liked watermelon.

It wasn’t so much that I hated it rather, it just tasted like, well, water.

I’d rather have the sweet, assertive taste of mango or pineapple if I wanted some juicy fruit to snack on.

Then one hot, blistering summer day last year, I wasn’t feeling well due to the heat. My parents were with me and had just bought fresh, cubed watermelon from the store.

Considering we didn’t have anything to drink in the car, I gave in and ate a few pieces, just enough to get me through the trip.

That’s when I realized that watermelon isn’t so bad after all. Still watery like I remembered but also a little bit sweet.

Later that summer, I bought a few watermelon slices of my own and made a watermelon salsa. Summer soon ended, and that was the last of the watermelon for the year.

Fast forward to this year, and I wanted to take watermelon into a new direction. It’s not an ingredient you typically bake with, considering how watery it is.

As I racked my brain for dessert ideas, frozen treats kept coming to mind.

Watermelon ice cream didn’t feel cohesive. Then it hit me – Watermelon Italian Ice.

And let me tell you – it is the most amazing watermelon treat I’ve had so far.

Not that I’ve had many watermelon treats, but I was blown away at how good this was. Far greater than expectations I had for it.

So whether you eat your weight in watermelon or whether you just nibble on it here and there, just promise you’ll give this Watermelon Italian Ice a try.



What is Italian ice? It is a frozen treat made with fruit puree/juice and a simple sugar syrup. There’s no dairy and no egg.

The texture is very similar to eating ice (hence the name) but not quite like a snow cone or shaved ice. Think of a snow cone but with finer ice crystals.

It’s also very similar to a sorbet but not as smooth.

If you still have no idea what I’m talking about, just make a batch. You won’t regret it.



Not going to lie – I was surprised at how strong the watermelon flavor was. I was afraid since my watermelon wasn’t the juiciest, the ice wouldn’t be as sweet.

Luckily, the lemon really brings out the watermelon.

If your watermelon is really sweet to begin with, you may want to cut back on the sugar syrup.

The ratio is 1:1, so if you want to cut it back to 1/4 cup sugar, you’ll also want to make the water 1/4 cup.

The motivation behind this creating this Watermelon Italian Ice was for a watermelon recipe contest. And thanks to this ridiculously good recipe, I now want to turn all of the fruits into Italian ice.


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Freeze! It's a Stick Up! Exotic Ice Pop Recipes

Whisk ingredients in a large glass measure or pitcher until combined. Pour into 10 3-oz pop molds and insert sticks. Freeze at least 24 hours before unmolding.

½ pint fresh blueberries (1 cup)

1 cup blueberry juice cocktail (such as Ocean Spray)

2-3 Tbsp superfine sugar (depending on sweetness of berries)

2 Tbsp blue curaçao, optional

2 Tbsp each plain nonfat yogurt and fresh lime juice

Cantaloupe layer: See recipe here.

Combine blueberries, juice, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer 2 minutes, or until berries split. Remove from heat and cool to room temperature. Pour mixture into a blender and add blue curaçao, yogurt, lime juice, and salt. Puree until smooth. Fill 10 3-oz pop molds halfway (about ¼ cup each). Freeze 30 minutes or until partially frozen. Meanwhile, prepare cantaloupe mixture. Pour over partially frozen blueberry layer and insert sticks. Freeze at least 24 hours before unmolding.

*To make two-tone pops into single-flavor ones, double the ingredients of the desired flavor, insert sticks, and freeze 24 hours before unmolding.

2 cups fresh sweet pineapple chunks (about 12 oz)

1 (15-oz) can sweetened cream of coconut (like Coco Lopez)

¼ cup light rum or coconut rum (like Malibu), optional

Puree ingredients in a blender until smooth and transfer mixture to a large glass measure or pitcher. Pour into 10 3-oz pop molds and insert sticks. Freeze at least 24 hours before unmolding.

3 cups fresh ripe cantaloupe chunks 2 Tbsp fresh lemon juice

2-3 Tbsp superfine sugar (depending on sweetness of melon)

3 cups fresh ripe honeydew chunks

2-3 Tbsp superfine sugar (depending on sweetness of melon)

Puree ingredients for cantaloupe layer in a blender until smooth, then fill 10 3-oz pop molds halfway (about ¼ cup each). Freeze 30 minutes or until partially frozen. Meanwhile, puree ingredients for honeydew layer in a blender until smooth. Pour over partially frozen cantaloupe layer and insert sticks. Freeze at least 24 hours before unmolding.

*To make two-tone pops into single-flavor ones, double the ingredients of the desired flavor, insert sticks, and freeze 24 hours before unmolding.

15-20 blackberries, halved crosswise

2 lb seedless watermelon chunks (6 cups)

2-3 Tbsp superfine sugar (depending on sweetness of melon)

Place 3 to 5 blackberry halves into each of 10 3-oz pop molds. Puree remaining ingredients in a blender until smooth, then transfer mixture to a large glass measure or pitcher. Skim off and discard foam from surface. Pour into prepared molds and insert sticks. Freeze at least 24 hours before unmolding.


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Watermelon Lemonade Cocktail Recipe

Summer time is one of the best times of the year, wouldn’t you agree? The warm weather gets us outside, the sun covers us in vitamin D and it all just generally makes us happy and more healthy. At least that’s how I feel. It’s great to get outside and for us, the warm weather means regularly spending days on the lake.

Well my mom trained me well over the years so going out on the lake also means getting together a cocktail to be shared. I usually make a pitcher and put it in the cooler. We made this Tropical Watermelon Lemonade Cocktail a few weeks ago for the fourth of July and I couldn’t wait to share it with you! The watermelon just felt so American for the holiday! Plus, it really is refreshing and was a drink I will totally be making over and over.


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Whole Fruit Pops Flavors

You can make single flavor pops or combine flavors. In addition to fruit, lemon and lime are wonderful additions and can enhance the flavor of fruits that need some help. Coconut cream with a little sweetener is a great dairy-free option.

The recipe card below includes recipes for pineapple strawberry and mango-lime-coconut fruit pops. Here are are few more fun flavors:

  • Raspberry-Orange (use orange juice)
  • Watermelon
  • Blueberry with Cinnamon Ice Cream (add 1/4 tsp cinnamon to 1 c vanilla ice cream)

Do you love Creamsicles®? Make your own by combining these fruit pops with some ice cream. Let the ice cream soften a little and layer in the molds with the fruit purees.


Watch the video: Vandmelon kanapeer (June 2022).


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