These seasonal ice pops are a refreshing treat on hot summer days, and they’re made with only four ingredients. There’s only so much ice cream you can eat to cool off, so we came up with this recipe for those times when only a cold, icy treat would do the trick. They come together in minutes. Since watermelon is in season, its natural sweetness eliminates any need for additional sugar. Feel free to add in a drizzle of honey if you like them sweeter.
Watermelon Mint Lime Ice Pops
Yields six 3oz. ice pops
- ½ seedless mini watermelon, chopped
- 1 whole lime, juiced
- 10 medium-sized fresh mint leaves
- ¼ cup blueberries
I picked up the fruit at our local grocery store and combined it with a few sprigs of fresh mint from our garden. We have to be vigilant about using some of the mint every week, or it will take over our garden since it grows so fast!
Chop the watermelon and place in blender. Add juiced lime and whole mint leaves. Blend on high until pureed, about 30 seconds. Taste and add honey if desired. Pour into ice pop molds. Drop in whole blueberries as desired. Alternatively, you could blend the blueberries into the juice if you prefer a smoother consistency.
Place ice pops in freezer for 5-6 hours, and enjoy!
If you have any juice left over after filling your ice pop molds, pour into a cup with sparkling water to make a fizzy agua fresca. You can even add some tequila for a fun cocktail!