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Watermelon Pops


Nothing's better on a hot day than homemade watermelon ice pops.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, July/August 2006


  • 6 cups cubed seedless watermelon (from about 4 1/2 pounds of watermelon), rind removed
  • 1 to 4 tablespoons sugar (optional)


  1. 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.

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