When we're healthy, we're happy.
When we're healthy, we're happy.
Watermelon Ice Pops
Prep Notes
Blender
Fine mesh sieve
Ice pop molds
- or -
Wooden ice pop sticks
Waxed paper cups (I used 9-ounce cups.)
Aluminum foil
Cooking Time
8 hours
Yields
10 ice pops
Ingredients
5 - 6 cups watermelon chunks, seeds removed
1 1/2 cups raspberries
1 1/2 cups blueberries
3 tablespoons raw honey
Directions
1. Put watermelon, 1/2 to 3/4 cup of raspberries and 1/2 to 3/4 cup of blueberries in blender and blend until smooth. Add the honey and blend completely.
2. Pour mixture through sieve into a bowl or pitcher to remove residual seeds.
3a. If using ice pop mold, fill each mold section 3/4 full, add the remaining raspberries and blueberries. Freeze for 8 hours. Run warm water over the mold to release ice pop. Serve.
3b. if using paper cups, fill each paper cup 3/4 full, add the remaining raspberries and blueberries. Cover each cup with foil. Make a slit in each foil cover and put the wooden stick through the hole. Freeze for 8 hours. Run a little warm water over the paper cup, then peel off the cup to release ice pop. Serve.