Watermelon Raspberry Popsicles
Refreshing sugar-free popsicles that taste like summer!
Servings 6 pops
Ingredients
- 2 cups cubed watermelon
- 1 cup raspberries (or sliced strawberries)
- Seeds from 1 vanilla bean optional
Instructions
- 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.
Notes
- 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