Thank you National Watermelon Promotion Board for sponsoring this post.
Watermelon is the perfect portable food for enjoying wherever life takes you!
I am totally and completely obsessed with watermelon right now. I cut it into thick slices and eat it for quick snacks, cube it and freeze it for kombucha “slushies”, and these last couple of weeks I’ve been blending it to make mojito-inspired watermelon popsicles!
My easy twist on this favorite summery cocktail uses a blender-full of chopped watermelon, fresh lime juice, mint leaves, a touch of pure maple syrup, a pinch of sea salt, and clear rum if you’d like yours a tiny bit boozy. The alcohol reduces the freezing point a little, which means you shouldn’t use too much or your popsicles won’t hold their shape…it’s just more for authentic mojito flavor than anything else. That said, you can definitely skip the rum to keep your popsicles non-alcoholic and/or kid-friendly (that’s how I make mine most of the time).
I really feel like I hit the jackpot with my watermelon this week. When I was grocery shopping, I took my time and picked up at least five to find the heaviest, made sure there was a yellow spot where it had been resting on the ground, and did my little sound test where I tap on it and listen for that tell-tale deep and hollow sound. This one checked all the boxes for peak ripeness and it was the best I’ve had all summer! In fact, it was so juicy I had to keep wiping down my cutting board and counters between cuts. #worthit
If you love watermelon as much as I do, you need to make these popsicles! There’re so simple and so perfect as an on-the-go treat for these hot and humid (OMG, so humid) summer days. I basically grab one every time I’m headed out the door—they’re like little air conditioners for your mouth. 😉
P.S. Did you know that the entire watermelon is edible (flesh, juice, and rind). I’m planning to try my hand at pickled watermelon rind later this week!
- 8 cups (about 2½ pounds) chopped watermelon
- juice from 1 lime
- 1½ tablespoons pure maple syrup
- ¼ cup fresh mint leaves, plus extra for garnish
- optional: ⅓ cup clear rum
- small pinch of sea salt
- Add the chopped watermelon to a blender and blend on low-medium speed until it turns to juice. Optional: strain the juice through a nut milk bag or fine mesh sieve to remove the pulp, then transfer the juice back into your blander. Add the lime juice, maple syrup, ¼ cup mint leaves, rum (if using), and salt. Blend on low for a few seconds to break up the mint, but don't overdo it—you want the mint to be in small pieces, not completely blended.
- Pour the watermelon juice mixture into the molds (you may have a little extra—see my recipe note below about serving over ice and topping with sparkling water!). Insert the popsicle sticks and freeze for 3-4 hours, or until completely frozen. To remove the popsicles, dip the molds in warm water for 3 seconds to release them.
Not surprisingly, this recipe makes a seriously delicious watermelon drink for summer! Instead of pouring into popsicle molds, serve over ice and top with sparkling water.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.