It’s already getting hot, and I’m seriously craving popsicles. Not the sugary old-school packaged ones, but rather homemade treats made with real fruit. So I was excited to discover this berry watermelon pops recipe. It isn’t complicated in the least bit. But it is a delicious idea for a healthier afternoon dessert, which also happens to be naturally dairy-free, allergy-friendly, and even paleo-worthy.
Berry Watermelon Pops are Refreshingly Healthy Summer Snacks
I actually prefer smooth berry watermelon pops, without the frozen berry bites, but you can build them however you like. Here are a few more options you might like to try.
- Add Nutrition: You can fortify the pops by blending in vitamins, minerals, or other supplements. I personally like using a little Bluebonnet Liquid Cal-Mag-D. It’s made with the more absorbable citrate forms, and comes in several fruity flavors that meld relatively well in pops. Collagen is another popular dairy-free protein that works well in popsicles (vegan collagen boosters are available, too).
- Make Creamsicles: Blend a little coconut cream into the popsicles for a creamier finish. You can increase the sweetener, to taste, if needed. You can alternatively blend the coconut cream into just half of the mixture and swirl them together in the pops.
- Adults Only: Add a little rum (flavored if you like!), to taste. Don’t add too much, as it will prevent the popsicles from freezing. But you can add just enough to make things interesting.
This Berry Watermelon Pops recipe with photo was shared with us by Culinary.net.
Special Diet Notes: Berry Watermelon Pops
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, plant-based, vegetarian, paleo-friendly, and vegan optional.
- 6 cups watermelon
- 1 cup blueberries, divided
- 1 cup raspberries, divided
- 3 tablespoons honey (can sub agave nectar for strictly vegan)
- Place the watermelon, ½ cup blueberries, ½ cup raspberries, and honey in your blender and puree until smooth.
- Press the mixture through a fine mesh strainer, into a pitcher or large glass measuring cup, to remove pulp and seeds.
- Fill your ice pop molds ¾ full with liquid. Add the remaining whole blueberries and raspberries to the molds. Insert the sticks and freeze for at least 4 hours, or until frozen.
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