Virginia Feature: Watermelon Pops

Inspired by the French way of making small delicious treats out of very few ingredients, these fresh watermelon pops, or Purée de Pastèque, hit the spot on a hot summer day.

This homemade popsicle idea was first introduced to me by my Mom. When my baby was about nine months old and teething, my Mom suggested mini popsicles as a remedy to help soothe my daughter’s aching gums. It was also a fun way to introduce a new food she could eat by herself.

Now that my daughter is a walking talking two year old, she not only loves to eat the popsicles. She loves to make them too.

Zoku popsicle mold link

Watermelon Pops_makeandtaste-2WatermelonPops_makeandtaste-2

Fresh Watermelon Pops

Prep Time: 10 mins
Cook Time: 6 hrs- overnight
Yields: 9


  • 1- Ripe mini watermelon, preferably seedless


  1. Cut watermelon in half with a sharp knife
  2. With a melon baller, scoop out the flesh of half of the mini watermelon and place in measuring cup (preferably the measuring cup that goes along with your immersion blender)
  3. With an immersion blender, puree the watermelon
  4. Pour the puree through a sieve into a bowl (or cup with a spout) to make sure the watermelon is smooth and seed free
  5. Pour the strained juice directly into the mini popsicle mold
  6. Freeze for 6 hours or overnight
  7. Bon Appetit! Enjoy

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