Ingredients

The following ingredients have 10 Servings
  • 4 C Seedless Watermelon (diced, 600g)
  • 1 Lemon (juiced)
  • 2 Limes (juiced)
  • 3 Tbs Maple Syrup or Agave Nectar
  • 3 Tbs Water
  • 6-8 Leaves Mint
  • Pinch of Sea Salt

Instruction

  • Place the watermelon, lemon and lime juice, maple syrup, water, mint leaves and sea salt in a high powered blender. Process until liquified and mint leaves pulverized (see note)
  • Pour into popsicle molds leaving about an 1/8" (3mm) head room at the top. Wipe the top of the mold dry, place lid on popsicles and insert the popsicle sticks. Freeze overnight or at least eight hours.
  • To release the pops, I turn the mold on its side and run water over the the mold on both sides. I usually have to pry the lid off, wedging a fork in between the lid and mold, especially if I forgot to dry the top of the mold off before freezing. Gently wiggle the popsicle stick to remove the popsicle... be careful here, as I've broken the stick several times.
  • Store in freezer between parchment paper for up to two weeks.