Tart citrus balances the mellow sweetness of watermelon and cantaloupe, each frozen in layers. You can use any mold you like for these popsicles, but you'll get a different number of pops depending on the mold size.

Adeena Sussman
This Story Originally Appeared On sunset.com

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Erin Kunkel; Styling: Emma Star Jensen

Recipe Summary

active:
20 mins
total:
5 hrs 20 mins
Yield:
Makes 8 (1/3-cup size) popsicles (serving size: 1 popsicle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a glass measuring cup, combine lime zest and juice, 2 tbsp. agave, and 6 tbsp. water. Taste and add more agave if you like. Divide mixture among 8 (1/3 cup) popsicle molds*. Cover and freeze until partially solid, 1 to 1 1/2 hours.

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  • Meanwhile, in a food processor, whirl cantaloupe and 2 tbsp. agave until smooth. Transfer to a glass measuring cup and chill in refrigerator. Rinse food processor bowl, then whirl watermelon and 3 tbsp. agave until smooth. Pour mixture into another glass measuring cup and chill.

  • Stir cantaloupe purée and divide among popsicle molds. Freeze until partially solid, 1 hour. Stir watermelon mixture, then spoon an equal amount into each popsicle mold. Press popsicle sticks through all the layers. Cover and freeze pops until solid, 2 to 3 hours more.

  • To remove popsicles from molds, either let sit at room temperature 5 minutes or run molds under warm water 10 to 15 seconds. (If molds are metal, cut the time to just a second; otherwise the pops melt.)

  • *We used Onyx 1 8/8 stainless steel popsicle molds ($32; amazon.com).

  • Make ahead: Up to 2 weeks, frozen.

Chef's Notes

Allow 20 minutes, plus 5 hours to freeze.

Nutrition Facts

83 calories; calories from fat 1.4%; protein 0.6g; fat 0.1g; saturated fat 0g; carbohydrates 22g; fiber 0.5g; sodium 5.4mg; cholesterol 0mg.
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