These watermelon-strawberry whole fruit popsicles are spiked with lime, a pinch of salt and just a touch of sugar. The texture is light like that of store-bought popsicles, but the taste and health factor beats them, hands down. Easy to whip up in the blender and full of lycopene, boron and vitamin C, these delicious pops are going to be a regular treat around here.
My daughter and I got the idea to make popsicles after a trip to the emergency room over a bug bite. Sigh. Yes, that was us this past Saturday night! A mysterious splotch had suddenly appeared on her back and it looked tender and infected. So, living in brown recluse country, off we went to urgent care. The doctor there sent us to the emergency room.
By the time we saw the doc, the swelling had greatly reduced. Some words were thrown around – impetigo, staph infection, etc. Scary words. But apparently this is very common, especially as the weather turns warm. ‘Twas a first for us!
She got an electric blue popsicle for her troubles and said she wanted to buy some for the next day. A minor intervention was staged and this whole-fruit variety was born. And guess what? She said ours were way better! Great news coming from my fruit-snubbing girl.
I loved them too and my husband said they were “good. Real good.” We started thinking that with a little tequila and extra lime this recipe would make a good spiked popsicle. I’ll update you if that goes down.
- 2 cups watermelon, chopped
- 1 cup fresh strawberries, halved
- juice of ½ lime
- pinch salt
- 1-3 tablespoons sugar or honey (to taste, start with 1 tablespoon)
- Whir the ingredients on high speed in a blender til well combined. If you want chunks of strawberries, leave them out and pulse them in at the end. Taste and adjust sweetness. You want the liquid to be slightly sweeter than you want your popsicles because they will lose a little sweetness when freezing.
- Pour into popsicle molds and freeze. Freezing time varies - it's 3-4 hours for our molds.