Watermelon and blueberries are a perfect combo in this healthy ice pop recipe.
They’re both in season during the summer. Both are low-calorie fruits that taste great together. They even pair well visually, the blueberries’ deep hue a sharp contrast to the bright red of freshly sliced watermelon.
Turns out that watermelon and blueberries also work wonderfully together when frozen. Here’s a recipe for watermelon-blueberry ice pops. When you make your own ice pops, you create sweet cold treats that appeal to children, especially on a hot summer day. Adults are happy to eat fruit ice pops, too. Try these ice pops instead of fat-laden ice cream or mass-market ice pops that typically contain much more sugar and less fresh fruit.
Ingredients
3-3⁄4 cups chopped seedless watermelon
2 tablespoons lime juice
1 tablespoons sugar (or skip the sugar altogether)
1 cup fresh blueberries
Instructions
Puree watermelon, lime juice and sugar, if you’re using it, in a food processor or blender until smooth.
Divide blueberries among the ice pop molds.
Top with the watermelon mixture.
Insert the sticks and freeze until completely firm, about 6 hours.
Dip the molds briefly in hot water before un-molding, then gently slide each ice pop out of its mold to serve.
These ice pops can stay frozen for up to 3 weeks.
- 3-3⁄4 cups chopped seedless watermelon
- 2 tablespoons lime juice
- 1 tablespoons sugar (or skip the sugar altogether)
- 1 cup fresh blueberries
- Puree watermelon, lime juice and sugar, if you’re using it, in a food processor or blender until smooth.
- Divide blueberries among the molds.
- Top with the watermelon mixture.
- Insert the sticks and freeze until completely firm, about 6 hours.
- Dip the molds briefly in hot water before un-molding, then gently slide each ice pop out of its mold to serve.
- These ice pops can stay frozen for up to 3 weeks.
