Food & Cooking Recipes Dessert & Treats Recipes Watermelon-Blueberry Ice Pops 2.9 (13) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 10 These pops are made by floating whole blueberries in watermelon puree, and then freezing. Ingredients 5 cups diced (about 2 pounds) seedless watermelon ⅔ cup sugar ¼ cup freshly squeezed lemon juice 2 tablespoons light corn syrup 1 cup blueberries Directions 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. Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight. Rate it Print