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Watermelon-Blueberry Ice Pops

  • yield: Makes 10


  • 5 cups diced (about 2 pounds) seedless watermelon
  • 2/3 cup sugar
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons light corn syrup
  • 1 cup blueberries


  1. Step 1

    Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.

  2. Step 2

    Stir berries into watermelon mixture; divide among ten 4-ounce ice-pop molds. Freeze overnight.

Martha Stewart Kids, Early Summer

Reviews (1)

  • 21 Jun, 2013

    I actually left out the sugar. They were refreshing!