Ingredients:
4 cups diced seedless watermelon
Juice of 1-2 limes (adjust to taste)
1-2 tablespoons honey or agave syrup (adjust to taste)
Optional: Fresh mint leaves, chopped
Instructions:
Start by preparing the seedless watermelon. Cut it into small cubes, making sure to discard any seeds.
In a blender or food processor, combine the diced watermelon, lime juice, and honey or agave syrup. Optionally, add chopped fresh mint leaves for a refreshing twist.
Blend the mixture until smooth and well combined. Taste and adjust sweetness and acidity by adding more honey or lime juice if desired.
Pour the watermelon mixture into popsicle molds, leaving a little space at the top for expansion. If using, insert popsicle sticks into the molds according to the manufacturer’s instructions.
Place the filled popsicle molds in the freezer and freeze for at least 4-6 hours, or until completely solid.
To unmold the popsicles, run warm water over the outside of the molds for a few seconds to loosen them. Gently pull the popsicles out of the molds and serve immediately.
Serve these refreshing watermelon popsicles on a hot summer day as a healthy and delicious treat for kids and adults alike!
Variations:
For a lighter flavor, substitute some or all of the watermelon juice with coconut water.
Add a handful of fresh berries such as strawberries or blueberries to the blender for a mixed berry watermelon popsicle.
Create a creamy texture by layering the watermelon mixture with plain or flavored yogurt.
Enjoy experimenting with different flavors and ingredients to create your own customized watermelon popsicles to savor throughout the summer!
Ingredients:
4 cups diced seedless watermelon
1/4 cup granulated sugar
Juice of 1 lime
Zest of 1 lime (optional)
Fresh berries, for garnish
Instructions:
In a blender or food processor, blend diced watermelon until smooth.
Pour the blended watermelon into a shallow baking dish or tray.
Stir in granulated sugar, lime juice, and lime zest (if using).
Place the dish in the freezer and let it freeze for about 1 hour.
After 1 hour, use a fork to scrape and stir the frozen edges into the center.
Continue scraping and stirring every 30 minutes for 2-3 hours, until the entire mixture is frozen and flaky.
Serve the Watermelon Granita immediately in chilled bowls, garnished with fresh berries.
Enjoy this: Indulge in this refreshing and icy Watermelon Granita, perfect for cooling down on a hot day without mint.
Ingredients:
4 cups diced seedless watermelon
1 cup heavy cream
1/2 cup granulated sugar
Juice of 1-2 limes
Zest of 1 lime
Optional: 1/4 teaspoon vanilla extract
Optional: Red food coloring (for a more vibrant color)
Instructions:
In a blender or food processor, puree the diced watermelon until smooth.
In a mixing bowl, combine the heavy cream and granulated sugar. Whisk until the sugar is dissolved.
Stir in the pureed watermelon, lime juice, lime zest, and vanilla extract if using. Optionally, add red food coloring to achieve a brighter color.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the watermelon ice cream to a freezer-safe container. Smooth the top with a spatula and cover tightly with a lid or plastic wrap.
Freeze the ice cream for at least 4-6 hours or overnight until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Scoop into bowls or cones and enjoy this creamy and refreshing watermelon ice cream!
Variations:
Coconut Milk: Replace the heavy cream with full-fat coconut milk for a dairy-free version.
Add-ins: Fold in small pieces of diced watermelon or chocolate chips for added texture.
Spice it up: Add a pinch of chili powder or cayenne pepper for a spicy watermelon ice cream twist.
Enjoy this homemade watermelon ice cream as a delightful summer treat that captures the essence of fresh watermelon in every bite!
Ingredients:
1 pre-baked pie crust (9-inch)
4 cups diced seedless watermelon
1/2 cup granulated sugar
1/4 cup cornstarch
Juice of 1 lemon
Zest of 1 lemon
1/4 teaspoon salt
1/2 cup water
Red food coloring (optional, for a more vibrant color)
Whipped cream or vanilla ice cream, for serving
Instructions:
Preheat your oven to 350°F (175°C) if you need to bake the pie crust according to package instructions.
In a medium saucepan, combine the diced watermelon, granulated sugar, cornstarch, lemon juice, lemon zest, salt, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. This usually takes about 10-15 minutes.
If desired, add a few drops of red food coloring to enhance the color of the filling.
Remove the watermelon mixture from heat and let it cool slightly.
Pour the watermelon filling into the pre-baked pie crust, spreading it evenly.
Allow the pie to cool completely at room temperature, then refrigerate for at least 2-3 hours to set.
Serve slices of watermelon pie chilled, topped with whipped cream or a scoop of vanilla ice cream for a delightful summer dessert.
Variations:
Crust Options: Use a graham cracker crust or shortbread crust instead of a traditional pie crust for a different texture.
Topping: Garnish each slice with fresh mint leaves or a sprinkle of toasted coconut for added flavor and presentation.
Spices: Add a pinch of cinnamon or nutmeg to the watermelon filling for a hint of warm spice.
Enjoy this unique and refreshing watermelon pie as a delightful dessert that captures the essence of summer in every bite!
Ingredients:
4 cups diced seedless watermelon
1/2 cup granulated sugar
Juice of 1-2 limes
Zest of 1 lime
Optional: 1-2 tablespoons vodka or rum (to prevent sorbet from freezing too hard)
Optional: Fresh mint leaves for garnish
Instructions:
In a blender or food processor, puree the diced watermelon until smooth.
In a small saucepan, combine the granulated sugar and 1/2 cup of water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool slightly.
In a mixing bowl, combine the pureed watermelon, lime juice, lime zest, and cooled sugar syrup. Stir until well combined.
Optionally, add vodka or rum to the mixture. This helps keep the sorbet from freezing too hard.
Pour the watermelon mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a slushy, sorbet-like consistency.
Transfer the sorbet to a freezer-safe container. Smooth the top with a spatula and cover tightly with a lid or plastic wrap.
Freeze the sorbet for at least 4-6 hours or until firm.
Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly.
Scoop into bowls or serving dishes, garnish with fresh mint leaves if desired, and enjoy this light and refreshing watermelon sorbet!
Variations:
Fruit Mix-Ins: Blend in additional fruits like strawberries, raspberries, or kiwi for a mixed fruit sorbet.
Coconut Water: Replace part of the water with coconut water for a tropical twist.
Citrus Zest: Experiment with different citrus zests such as orange or lemon for a citrusy flavor variation.
Enjoy this homemade watermelon sorbet as a delightful and cooling dessert, perfect for hot summer days or any time you crave a refreshing treat!
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