Watermelon Lime Ice Pops

Watermelon Lime Ice Pops
Servings: 8 Prep 15 mins Freeze 4 hrs


  • 6 cups cubed watermelon
  • 2 tablespoons lime juice

Make It

1. Puree the watermelon and lime juice in a food processor or blender (in batches, if necessary). You should have about 4 cups puree. Pour into a 9-inch disposable foil pie pan. Cover and freeze about 2 hours or until just firm, but not completely solid. Remove from freezer; uncover. With a sharp knife, score into 8 pie-shaped wedges. Use a knife to make slits in the side of the pan, centering the slits in each wedge using the score marks as guides. Immediately insert a wooden pop stick into each slit to prevent juice from leaking out. Cover and freeze until firm, about 2 hours more. Remove from freezer; cut through score marks and use scissors to cut away pan. Make a slit in green cupcake wrappers and use as drip-guard.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 35, carb. (g): 9, sugar (g): 7, pro. (g): 1, vit. A (IU): 632, vit. C (mg): 10, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 4, sodium (mg): 1, Potassium (mg): 132, calcium (mg): 10, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.