Notes: These sugar-free ice pops are best when enjoyed within a few days. For slightly longer storage, place the cups in plastic bags. Popsicle molds or large ice cube trays may be used in place of the paper cups if desired. Find more simple and tasty recipes like this in The Allergy Self Help Cookbook by Marjorie Hurt Jones, R.N.
Special Diet Notes: Sugar-Free Ice Pops
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, paleo-friendly, and top food allergy-friendly.
- 3 cups chopped watermelon, honeydew, or cantaloupe
- 1 teaspoon lemon or lime juice
- In a blender combine the melon and lemon/lime juice. Process until very smooth.
- Divide mixture among 4 paper cups, leaving a little room at the top for expansion.
- Place the cups in an 8” x 8” baking pan. Insert a wooden stick in each cup.
- Place in the freezer for 30 minutes and straighten the sticks if they have moved off center.
- Freeze for 1 hour, or until solid.