Who’s to say when a popsicle is a popsicle? Let me be clear: these watermelon popsicles are frozen slices of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and use the rind for a good grip.) I tried making watermelon popsicles in molds, and I genuinely prefer the texture and flavor of these straightforward pops.
These watermelon popsicles are refreshing, simple, fruity summertime treats. Here are a few more reasons to make these watermelon delights:
- They’re the easiest popsicles I’ve ever made, requiring only one ingredient and careful slicing.
- They’re a great way to preserve extra watermelon. Watermelons can be massive.
- They’re less messy for little kids to eat than fresh watermelon (watermelon juice stains are surprisingly difficult to remove from clothing). Adults will enjoy them, too, perhaps even more with a squeeze of lime juice or a sprinkle of chili-lime seasoning.
Not to mention, how cute are the cookie-cutter shapes? The star shape would be so fun for Independence Day festivities or summer birthdays. I’m already planning to make these for Grace’s birthday party. You’ll find a photo tutorial and recipe below.
How to Make Watermelon Popsicles
First, decide if you want to make cookie-cutter shapes, wedges or slices. Here are your considerations:
- Cookie-cutter shapes are fun. To make them, you’ll need cookie cutters and popsicle sticks. This method yields some leftover scraps, and you’ll find ideas for using them in the section below.
- Wedges are easy to grip.
- Slices remind me of traditional popsicle mold shapes. You can even grate the frozen slices on a large box grater to make watermelon shaved ice!
Cut your watermelon accordingly. Find a rimmed baking sheet or tray that will fit on your freezer shelf, and line it with parchment paper to prevent sticking. Place each popsicle on the paper with a bit of breathing room; you can layer additional pieces of parchment paper and popsicles on top.
Freeze until solid (about four hours), then enjoy or transfer them to a freezer bag to help prevent freezer burn.
Watermelon Selection Tips
Your popsicles will be as flavorful and sweet as your watermelon, so find a good one. Sugar Baby watermelons are my favorite variety, but any flavorful watermelon will work.
When you choose a watermelon, look for one that is:
- Heavy for its size
- Dull, not shiny
- Evenly shaped
- Darker green, with a yellow to orange “field spot” that indicates it has sufficiently ripened on the vine (the stronger the yellow-orange color, the better)
Uses for Leftover Watermelon
If you turn your entire watermelon into frozen wedges or slices, you won’t have any leftovers to contend with. If you make cookie-cutter-shaped popsicles, you’ll have leftover scraps of watermelon.
Maybe you only want to turn a portion of a large watermelon into popsicles. Here are some suggestions for leftovers:
More Popsicles and Frozen Treats
If you enjoy this recipe, try one of these next:
Please let me know what you think of your frozen watermelon in the comments. It’s such an easy and light summertime treat!
Watermelon Popsicles
Frozen watermelon is the perfect cold summer treat! Make these watermelon popsicles and enjoy them all summer long. The yield depends on the size of your watermelon; make as many or as few popsicles as you’d like.
- Using a sharp chef’s knife, cut off the stem end and the opposite end. Turn the watermelon so that it stands upright on a flat side. Cut it in half down the middle. Place one half against the cutting board with the flat side facing down.
- For cookie-cutter shapes, slice across the watermelon to make ½-inch thick slabs. Press the cookie cutter down to create shapes. Repeat with the remaining watermelon half. Insert popsicle sticks about ¾-inch into the center of the base of each shape.
- For wedges, slice lengthwise down the middle for large wedges or make smaller wedges by slicing lengthwise one-third of the way from each side, meeting in the center. Then cut across the watermelon repeatedly to make ½-inch wide wedges. Repeat with the remaining watermelon half.
- For long strips, slice lengthwise along the watermelon to make about 4 to 5 even segments, then slice across those segments to make ½-inch wide strips.
- Find a tray or baking dish that will fit in your freezer. Line it with parchment paper and arrange the watermelon in a single layer, leaving space between each so they don’t stick together. If you need more room, add another layer of parchment paper on top to make a new layer. Freeze until solid, about 4 hours.
- Transfer the popsicles to a freezer bag to store in the freezer for up to 3 months (the bag helps prevent freezer burn). Enjoy your popsicles straight from the freezer, or you might prefer to let them warm for a few minutes at room temperature so they aren’t too solid or icy (sometimes I microwave mine for 10 seconds instead). If desired, try squeezing a lime or sprinkling chili-lime seasoning on your popsicle before serving.
Nutrition
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