Recently, I made watermelon coolers. They were exactly what I was looking for–a tasty and refreshing summer drink. The problem with watermelon is I had so much remaining. I had to get creative. This is how I came up with watermelon salsa and here, sweet watermelon pops.
These ice-pops are a great low-cal snack for everyone but kids will especially love them. You don’t have to add sugar if your watermelon is nice and ripe. You also don’t need ice-pop molds or ice cube trays because these guys are simply blocks of watermelon sprinkled with lemon zest, frozen, and handled using chopsticks. Simple, yet so delicious.
At first, I used skewers but after slicing my lip on the sharp edge of one 
I do not recommend it. I switched to chopsticks instead and it worked out great because they’re sturdy and don’t have a sharp edge. Of course, you can also use ice-pop sticks if you have them.
Sweet Watermelon Ice-Pops
- seedless watermelon, cut into 3 inch x 1 1/2 inch blocks (1-inch deep)
- 2 Tbsp. lemon zest, grated
Cut seedless watermelon into 3 inch x 1 1/2 inch blocks that are 1-inch deep. Make sure all rind is removed from these pieces. Place on a plate and stick each block with a chopstick to handle it. Freeze pops for at least 1 hour, but no longer than 2 hours. Once frozen, remove from freezer and sprinkle lemon zest onto each block. Enjoy!
