Refreshing sugar-free popsicles that taste like summer!
1cupraspberries (or sliced strawberries)
Seeds from 1 vanilla beanoptional
Puree the watermelon and berries in a blender until smooth (a high-powered blender works best, but standard blender works fine too). If using the vanilla bean seeds, use a sharp knife to slice the bean lengthwise. Open the bean and use a dull knife to scrape out the seeds. Add to the blender and briefly pulse/puree to incorporate. Pour into ice pop molds (see notes) and freeze until set.
A good blender is very useful for pureeing whole fruits smoothly. A high-powered blender (ex: Blendtec) is best, but a standard blender or even an immersion blender—will work.
Use seasonal and ripe organic fruits. If certain fruits are out of season or not available fresh in your area, choose frozen organic.
Molds with individually set ice pops are easier to use than molds that group all the ice pops together. You can then remove one at a time by running the mold under warm water, rather than trying to remove a single pop from a joined tray. Also, molds that offer sticks with adjoined “drip trays” make for cleaner pop-eating! Here are some BPA-free molds that will work well.
When filling molds, leave about 1/4” of space at the top of the mold, as the mixture will expand slightly when freezing.
On average, pops take 4–5 hours to set.
If you do want to sweeten more, try 1-3 teaspoons of pure maple syrup