Strawberry Watermelon Popsicles
These Strawberry Watermelon Popsicles are 3-ingredient wonders to cool down when the heat is too hot to handle! They appeal to kids and adults alike with a burst of healthy fresh fruit flavors. The best part? Only 5 minutes of preparation with just 44 calories each!
When summertime parties roll around, these strawberry watermelon pops are always a hit! Whether it’s backyard barbecues, 4th of July or just weekend hang-outs, everyone loves refreshing frozen treats.
These popsicles are vegan and sugar-free, meaning they’re great for kids and diabetics. You also get to avoid all the food dyes and additives in store-bought popsicles.
To make them, all you’ll need are a medium watermelon, a pint of strawberries, a lime and some popsicle molds. It’s always a good idea to buy several sets of molds in case you want to make a lot of popsicles for a party.
If you have little helpers around, don’t forget to involve those kids in making these popsicles. It’s a great family activity they’ll love.
Watch How to Make Strawberry Watermelon Popsicles:
Tips for Making the Best Strawberry Watermelon Popsicles
- You can use fresh or frozen strawberries equally well in this recipe. Frozen will actually help the popsicles to freeze faster!
- Allow the popsicles to thaw for 5-10 minutes out of the freezer for easy unmolding.
- Add 3-4 ounces of vodka or tequila before blending to make a treat for the adults only.
- You can make these pops up to a week ahead of time and they’ll still taste great.
3 Ingredient Strawberry Watermelon Popsicles (with Video)
- 3 cups watermelon, cubed
- 1 cup strawberries, hulled
- 1 lime, juiced and zested
- Add watermelon, strawberries, lime juice and lime zest to a blender or food processor.
- Blend until smooth and liquefied, about 5-7 seconds.
- Pour mixture into ice pop molds.
- Freeze for at least 3 hours.
- Thaw for several minutes for easy unmolding. Serve and enjoy!
Please read our nutrition disclaimer.
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Editor note: Originally published May 31, 2016 and updated June 6, 2018 with additional detail
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