Watermelon Lemonade Ice Pops Recipes

WATERMELON LEMONADE ICE POPS RECIPE

Steps:

• Place the watermelon and lemonade concentrate in a blender or food processor. Process for 10-20 seconds or until the mixture is smooth. Pour this mixture through a wire mesh strainer to catch any seeds or solids.
• Fill up your molds leaving a little bit of room at the top because the mixture will expand when frozen. Place the molds in the freezer for an hour to partially freeze and then insert the ice pop sticks. Freeze for an additional 3 hours or until solid.

WATERMELON LEMONADE ICE POPS

Steps:

• In the bowl of a food processor, combine all ingredients. Puree until very smooth.
• Taste the mixture. If the watermelon is not particularly sweet, you may want to add a few more tablespoons of sugar.
• Pour into eight ice-pop molds of about one-quarter cup capacity each. Insert sticks and freeze until firm.

WATERMELON LEMONADE ICE POPS

Steps:

• Add all ingredients to the blender and mix for few minutes.
• Pour the watermelon lemonade to an ice pop mold, insert the wooden sticks and freeze overnight.
• Enjoy with the family on a summer day.

LAYERED WATERMELON ICE POPS

Steps:

• Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
• Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
• Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
• After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
• Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
• Let sit at room temperature for about 5 minutes before unmolding.

WATERMELON ICE POPS

Steps:

• Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
• Run hot water over ice pop molds for a few seconds to unmold.

WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS

Steps:

• 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). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (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.

CREAMY LEMONADE ICE POPS

Steps:

• Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.

WATERMELON MEZCAL POPS

Steps:

• Blend the watermelon, mezcal, lime juice and sugar in a blender on high until very smooth and thoroughly combined, about 1 minute. Give the mixture a good stir with a large spoon or rubber spatula to make sure most of the foam has subsided, then pour into six 4-ounce ice-pop molds. Freeze until solid, at least 8 hours and preferably overnight.
• The ice pops will keep in the freezer up to 2 weeks. Right before serving, run them under hot water for 5 to 10 seconds to make them easier to unmold.

WATERMELON POPS

Steps:

• Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.

CLASSIC LEMONADE ICE POPS

Steps:

• In a small saucepan over medium heat, combine ½ cup water, sugar and lemon zest.
• Bring to a boil, then decrease heat and simmer for 3 minutes.
• Set aside to cool.
• Strain syrup through sieve placed over large measuring cup, discarding solids.
• Whisk in lemon juice and remaining 2 cups water.
• Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
• If you are using an ice pop kit, follow the manufacturer's instructions.

WATERMELON LIME SANGRIA ICE POPS RECIPE BY TASTY

Steps:

• In a blender, combine the watermelon, wine, lime juice, simple syrup, and rum and blend until smooth.
• Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
• Freeze until solid, at least 4 hours, or overnight.
• Carefully remove the ice pops from the molds.
• Enjoy!

WATERMELON-LEMONADE ICE POPS

Steps:

• Combine all ingredients in processor.
• Puree until very smooth.
• divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity).
• Cover and freeze until firm, at least 4 hours and up to 5 days.

WATERMELON-LEMONADE ICE POPS

Steps:

• Combine all ingredients in processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.