Frozen Watermelon Pops Recipe

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Recipes.net Team Published: May 1, 2020 Modified: September 29, 2020
Frozen Watermelon Pops Recipe

Pretty, pink frozen watermelom puree that will cool you to the bone on a hot summer afternoon! I had originally made this as a sherbet but found it difficult to serve because it freezes so firmly but it’s great as popcicles. All ages agree that it’s a wonderfully refreshing summer treat. I like to make sure that I freeze cubed watermelon before the season’s up to be able to make a few batches during the fall and spring too!

How To Make Frozen Watermelon Pops

A quick and easy frozen watermelon recipe that would surely be a hit among your kids! A refreshing way to eat fresh watermelon pops and another reason to get creative in the kitchen.

  • 3 cups watermelon (seeded cubed )
  • 1 envelope unflavored gelatin
  • 1 cup Karo Light Corn Syrup
  • 1/2 cups milk
  1. In a small sauce pan sprinkle gelatin over the milk.
  2. Stir over low heat until gelatin melts.
  3. This doesn’t take very long.
  4. Put melon and syrup in a blender and process on high about 30 seconds, add milk/gelatin mixture and blend a few seconds.
  5. Pour into popsicle molds and freeze overnight.
  6. Unmold the next day and wrap individually in waxed paper.
  7. Place in a gallon freezer bag and remove as required.

How To Make Frozen Watermelon Pops

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A quick and easy frozen watermelon recipe that would surely be a hit among your kids! A refreshing way to eat fresh watermelon pops and another reason to get creative in the kitchen.

Prep: 10 mins
freeze: 2 hrs
Total: 2 hrs 10 mins
Serves:

Ingredients

  • 3 cups watermelon, seeded cubed
  • 1 envelope unflavored gelatin
  • 1 cup Karo Light Corn Syrup
  • 1/2 cups milk

Instructions

  1. In a small sauce pan sprinkle gelatin over the milk.
  2. Stir over low heat until gelatin melts.
  3. This doesn't take very long.
  4. Put melon and syrup in a blender and process on high about 30 seconds, add milk/gelatin mixture and blend a few seconds.
  5. Pour into popsicle molds and freeze overnight.
  6. Unmold the next day and wrap individually in waxed paper.
  7. Place in a gallon freezer bag and remove as required.

Nutrition

  • Calcium: 36mg
  • Calories: 200kcal
  • Carbohydrates: 50g
  • Cholesterol: 2mg
  • Fat: 1g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 112mg
  • Protein: 2g
  • Saturated Fat: 1g
  • Sodium: 47mg
  • Sugar: 49g
  • Vitamin A: 465IU
  • Vitamin C: 6mg
Nutrition Disclaimer
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