Is there any fruit that screams summer more than watermelon? For me, it’s absolutely the fruit of the season. I look forward to it all year long and can’t get enough of it once the first ripe and sweet melons arrive at the markets. It’s so refreshing and hits the spot on a sweltering hot day. I remember when I was pregnant with Mr. T during the hot summer months and all I could stand to eat much of the time was watermelon. It’s no surprise, now he really loves it too.
And while it is so perfect just as is, eaten from a giant wedge or cut up into chunks, it’s also the star ingredient in some of my favorite recipes. This Turkish Watermelon & Feta Salad and Watermelon-Mint Agua Fresca are a few examples. And today I want to share another one I think couldn’t be more perfect for today, National Watermelon Day. These Watermelon Popsicles are fabulous. And super cute and lots of fun for the kids. They truly let the natural flavor of the fruit shine with the most minimal of additions and have cool layers to make them look just like the real thing. But all while being super easy to make.
The only thing that needs a little extra attention when making these, is the time. Planning ahead is key to ensure they are frozen and set up enough to unmold properly. You can start in the morning if you want to enjoy them later in the day or my preferred method is the day or night before. This way you’re not rushing or begging your freezer to hurry up. Each layer needs a couple hours to set enough to be able to pour in the next so that the colors don’t all mix together. That would still taste delicious but might not have the look you’re going for. Then once all the layers have been poured in, I think at least 3-4 hours more is the most ideal to make sure the whole popsicle is solid.
As far as flavors, these truly taste like sweet, delicious watermelon. Ripe, in-season fruit is really necessary for the best flavor. I added a dash of lime juice and a just hint of agave but if for some reason, your melon isn’t so sweet, you could always add a little more. A few chia seeds mimic watermelon seeds and add some nice texture. Then for the cool green and white elements, there’s nonfat Greek yogurt with a little honey, lime and cold water to thin it out a bit, and lightly sweetened cucumber, lime and mint for the green. The additions compliment perfectly without overpowering at all. My son’s exact reaction was “this really tastes just like watermelon!”
Wishing you a wonderful August and some deliciously chill days that hopefully include this summer treat. And if you don’t have a popsicle mold, you can always make them in a paper cup (as I do sometimes) with some popsicle sticks and then tear away the paper once frozen. Or you can get something like this, which I have used for these. Enjoy!
Watermelon Popsicles
The fruit of the summer season shines in this refreshing and delicious cold treat. The combination of fresh pureed watermelon with layers of lime-honeyed yogurt and slightly sweetened cucumber-mint are simply irresistable.
Ingredients
For the red layer:
- 4 1/2 cups chopped watermelon, seedless
- 1 tbsp fresh lime juice
- 2 tsps agave syrup (or honey or maple syrup)
- 2 tsps chia seeds
For the white layer:
- 1/2 cup Greek yogurt
- 1-2 tbsps cold water
- 1 tbsp fresh lime juice
- 2 tsps agave syrup (or honey or maple syrup)
For the green layer:
- 1 medium cucumber*, seeded & chopped *peel in stripes, leaving some of the peel on
- 2 tbsps fresh mint leaves
- 2 tbsps fresh lime juice
- 1 tbsp agave syrup
Instructions
-
Add the chopped watermelon, lime juice and agave to a blender or a bowl if using an immersion blender. Blend until a smooth puree. Taste for sweetness and stir in the chia seeds, then using a liquid measuring cup, carefully pour about a quarter of a cup of the puree into each popsicle mold. Place in the freezer.
-
While the watermelon layer sets, in a small bowl, stir together the yogurt, cold water, fresh lime juice and agave until smooth. The mixture should be thin enough to pour or drizzle but not completely liquid. Chill until ready to use.
-
After the popsicles have been in the freezer an hour or a little more (depending on your freezer,) once the tops are hard enough for the next layer not to seep through, carefully add about a tablespoon and a half of the yogurt on top of the watermelon layer. I do this very gently with a spoon or pour the mixture into a zip-top sandwich bag, snip off a tiny corner and gently squeeze into each pop for more precision. (Try not to spill it on the sides or the stick or just wipe off if you do.) Set the popsicles back in the freezer
-
While the yogurt layer sets, add the chopped, semi-peeled cucumber, the mint, lime juice and agave to a blender or use an immersion blender in a tall cup to blend until smooth. Taste for sweetness and adjust as needed. Chill in the refrigerator.
-
After the yogurt layer has been in the freezer an hour or a little more (again depending on your freezer,) once the tops are hard enough for the next layer not to seep through, carefully add about 2 tablespoons of the cucumber mixture on top of the yogurt layer using the spoon or plastic baggie method. Set back in the freezer.
-
Once the popsicles have had about an hour to freeze, place the lid on the popsicle maker and insert the popsicle sticks about 2/3 the way down. (I like to freeze them a little before this step so they don't sink all the way down.) Freeze for about another 3 hours or more until completely set.
-
To unmold, I find it's easiest to dip the popsicle mold in a bowl of warm water for a few seconds then they should pop out. Enjoy right away or place in a freezer-safe container for later.
Recipe Notes
*A little separation of color for the watermelon juice, is normal as you can see, but they still taste wonderful top to bottom.
