Why You’ll Love This Frozen Watermelon Pops

• They are ridiculously simple. With just one main ingredient (and a few optional flavor boosts), these pops are the definition of easy. There’s no cooking, no blending if you don’t want to, and minimal cleanup.
• They’re a hydrating powerhouse. Watermelon is over 90% water, so these frozen treats are a fantastic way to cool down and rehydrate on a scorching afternoon. It’s like eating a glass of water, but infinitely more fun and flavorful.
• They offer a naturally sweet, guilt-free dessert. If you’re using a ripe, sweet watermelon, you likely won’t need to add any extra sugar. They’re a wonderful alternative to sugar-laden ice creams and popsicles, letting the fruit’s natural goodness shine.
• The customization options are endless. While perfect on their own, these pops are a blank canvas. A squeeze of lime, a sprinkle of chili salt, or a hint of fresh mint can take them in a completely new and exciting direction.

Ingredients & Tools

• 1 small, seedless watermelon (about 2-3 kg / 4-6 lbs)
• Optional: 1-2 tbsp fresh lime juice
• Optional: A pinch of sea salt or chili-lime salt
• Optional: 2-3 tbsp chopped fresh mint or basil

Tools: A sharp knife, a sturdy cutting board, popsicle sticks, a baking sheet or tray that fits in your freezer, and optionally, a blender.

The star of the show is, without a doubt, the watermelon. Choosing a good one is the single most important step here. You want one that feels heavy for its size and has a creamy yellow spot on one side—that’s where it sat on the ground and ripened in the sun. The optional ingredients are just little nudges to enhance the flavor; the lime juice adds a bright zing that cuts through the sweetness beautifully, while the salt, surprisingly, makes the watermelon taste even sweeter.

Serves: 8-10 pops | Prep Time: 15 minutes | Freeze Time: 4-6 hours | Total Time: 4-6 hours 15 minutes

Before You Start: Tips & Ingredient Notes

• Picking the perfect watermelon. This is your mission. Go for a symmetrical one that feels surprisingly heavy. Give it a tap—you’re listening for a deep, hollow sound. A ripe one will also have a yellow patch, not a white one.
• To blend or not to blend? You have two fantastic paths here. You can simply cut wedges and insert sticks for a rustic, juicy pop. Or, you can blend the flesh and pour it into molds for a smoother, more classic popsicle texture. Both are wonderful.
• The stick situation. If you’re going the wedge route, make sure your slices are thick enough (about 2.5-3 cm or 1 inch) to support the stick without breaking. Insert the stick parallel to the rind, into the white part for the sturdiest hold.
• Patience is a virtue. Freezing takes time, and you really want these solid. A full 4-6 hours, or even overnight, is ideal. A partially frozen pop is a messy, drippy affair—trust me, I’ve been impatient before!

How to Make Frozen Watermelon Pops

Serving Suggestions

Complementary Dishes

• Spicy Grilled Shrimp Skewers — The cool, sweet relief of the pop is the perfect counterpoint to smoky, spicy grilled proteins. It acts as a palate cleanser and cools you down between bites.
• A Fresh Corn and Tomato Salad — Serve these pops alongside a bright, acidic salad for a light and summery lunch. The flavors are all from the garden, creating a wonderfully cohesive meal.
• BBQ Pulled Pork Sliders — For a larger gathering, these pops are a fantastic, unexpected dessert after a rich, savory BBQ meal. They cut through the heaviness beautifully.

Drinks

• Sparkling Water with Cucumber — Keep the hydration theme going with crisp, bubbly water. The cucumber adds a fresh, garden-like note that pairs seamlessly with the watermelon.
• A Crisp Rosé — For the adults, a chilled glass of dry rosé has the berry notes and acidity that love the company of watermelon. It’s a truly elegant summer pairing.
• Iced Green Tea — The slight bitterness and earthy notes of green tea provide a lovely contrast to the pure sweetness of the pop, making for a sophisticated and refreshing combination.

Something Sweet

• Lemon Shortbread Cookies — The buttery, crumbly texture and zesty lemon flavor of a simple shortbread cookie are a delightful textural contrast to the icy, juicy pop.
• Dark Chocolate-Dipped Strawberries — If you want to extend the fruit dessert theme, these are a perfect match. The rich, bitter chocolate plays wonderfully against the light watermelon.
• A Simple Berry Sorbet — Go for a full-on fruit frost fest! A scoop of raspberry or strawberry sorbet alongside a watermelon pop is a vibrant and delicious duo.

Top Mistakes to Avoid

• Mistake: Using an underripe watermelon. The freezing process dulls sweetness slightly, so if your watermelon is bland to begin with, your pops will be too. A ripe, sweet melon is non-negotiable for the best flavor.
• Mistake: Skipping the parchment paper for wedge pops. If you place the wedges directly on a baking sheet, they will freeze onto the metal and be very difficult to remove without breaking. The parchment paper is a simple lifesaver.
• Mistake: Impatience with freezing. I’ve messed this up before too… pulling them out early seems tempting, but a partially frozen pop will be mushy, fall off the stick, and create a huge mess. Wait for that solid freeze.
• Mistake: Over-blending if adding herbs. If you’re adding mint or basil to the blended version, pulse just until combined. Over-blending can make the herbs bitter and turn your beautiful pink puree a murky brownish-green.

Expert Tips

• Tip: Create a “flavor rim”. Before freezing, try dipping the fleshy part of a wedge pop into a mixture of lime zest and chili powder or Tajín. It freezes into a fantastic sweet, salty, and spicy crust that is absolutely addictive.
• Tip: Add a creamy layer. For a creamsicle effect, blend a little coconut milk or Greek yogurt with a touch of honey and vanilla. Pour a layer of watermelon puree into your molds, freeze for 30 minutes, then add the creamy layer and insert the stick. It’s a next-level treat.
• Tip: Rescue a bland melon. If your watermelon isn’t as sweet as you’d hoped, all is not lost! A tablespoon of honey or maple syrup blended into the puree will save the day without making it taste overly sugary.
• Tip: Prevent icy crystals. For a smoother texture in the blended version, a tiny pinch of salt and a teaspoon of vodka or lemon juice added to the puree before freezing helps prevent large, crunchy ice crystals from forming.

FAQs

Can I use a watermelon with seeds?
You absolutely can! It just requires a tiny bit more work. After you scoop the flesh into the blender, blend it up and then pour the puree through a fine-mesh sieve to catch all the seeds. It’s an extra step, but it ensures you get that perfectly smooth texture. For the wedge method, you might just have to nibble around the seeds, which can be part of the fun, but for a seed-free experience, straining is the way to go.

How long do these keep in the freezer?
They will keep for about 2-3 months if well-wrapped. For the wedge pops, once they are solid, I like to transfer them to a large freezer bag or an airtight container to prevent freezer burn. For molded pops, if your mold has a lid, you’re golden. If not, once they’re solid, you can pop them out and store them in a bag. Their vibrant color and fresh flavor are best within the first month, though.

My pops are too hard to bite into! What can I do?
This is a common issue because watermelon has such high water content. Let the pop sit at room temperature for about 5-7 minutes before eating. This will soften it just enough to make it biteable but not melty. You can also try blending in a tablespoon of corn syrup or agave nectar with the watermelon, as these sweeteners inhibit ice crystallization, leading to a softer freeze.

Can I make these without popsicle sticks?
Of course! For the wedge style, you can simply freeze the slices on the tray and eat them like a frozen fruit slice, holding the rind. It’s a bit messier but just as delicious. For the blended version, you can pour the puree into an ice cube tray for adorable, bite-sized frozen watermelon cubes—perfect for dropping into a glass of water or lemonade.

What other fruits would work well with watermelon?
Watermelon plays nicely with so many flavors! For a blended pop, try adding a handful of strawberries or raspberries for a berry-swirl effect. A few chunks of pineapple will add a tropical twist, or a squeeze of lime and some fresh ginger for a zesty kick. The key is to remember that watermelon has a subtle flavor, so pair it with fruits that won’t completely overpower it.