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Watermelon-Blueberry Ice Pops

  • Yield: Makes 10
Watermelon-Blueberry Ice Pops

Source: Martha Stewart Kids, Early Summer


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

Reviews (1)

  • jacsmama 21 Jun, 2013

    I actually left out the sugar. They were refreshing!

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