Watermelon Frozen Pops

Ice ice baby

I know that Popsicle brand ice pops are gluten-free. But I also know that they have tons of ingredients with lots of syllables, and I don’t like even one of them. It is nice to know that when my 6 year old celiac kid is away from home and someone is serving ice pops, he can most likely have one along with all the other kids. But I cringe when I read the ingredients, especially since my kids are still small. They’re growing and developing, still, and if there’s any truth to the old saw that ‘you are what you eat,’ that’s asking for trouble.

Enter simple Watermelon Ice Pops. As the summer winds down, and the last of the seedless watermelons are for sale at that luxurious warm-weather price, fire up the blender and cool your kids down with a few simple ingredients.

Watermelon Frozen Pops
Ingredients
2 to 3 cups cubed seedless watermelon
2 cups vanilla (or plain) yogurt
3 to 4 tablespoons honey (optional)
Scant dash (1/8 teaspoon) table salt

Place all the ingredients in a blender and blend until mostly smooth. I usually add the (optional) honey unless the watermelon is very deep red in color, and very sweet. The salt brings out the other flavors, but be sure to use table salt, not kosher salt or sea salt.

Divide the mixture evenly among 6 to 8 popsicle molds, reserving any surplus as a smoothie (or freezing in ice cube trays or paper cups). Place the pops in the freezer for at least 5 hours until frozen solid. To remove pops from the mold more easily, run the individual pop molds under warm water first. They’ll slip right out of the mold.

Enjoy the last licks of summer!

Warmly,

Nicole

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