Watermelon Lemonade Ice Pops

Watermelon Lemonade Ice Pops // take a megabite

When I picked my car up from an oil change, the fella said, “It’s August! Practically Christmas.” And I dyed a little inside. It may be the Sunday of the year, but you better believe that I’m holding on to summer. Like REALLY tightly. I’m going to ride my bike to brunch, make popsicles, eat hot dogs, and drink beer on patios for as long as possible. I’ll turn my oven on before my heat. But don’t worry, while  I might wear tights with shorts, I promise never to wear socks with sandals.

Watermelon Lemonade Ice Pops // take a megabite

So I finally got the cool popsicle mold! And I love it! No judgement Target-dollar-section-mold-guy. This mold of my dreams motivates me to clean out my freezer so there’s always room for it. And you guys, I might have a grandma freezer. It’s generally full of tomato sauce, jam, pizza dough, burger buns, and pizza dough.

Enough about my freezer drama though, let’s talk pops. These are so good! I was nervous that the lemon would overpower the watermelon, but nope! You taste both. It’s harmonious even. So I recommend making these soon! Maybe serve them dunked in a vodka soda. All I know, is that there will be plenty more pops this summer! Pop lock and drop it, yo.

Watermelon Lemonade Ice Pops // take a megabite

Watermelon Lemonade Ice Pops (makes 8*)
Recipe adapted from Hungry Girl Por vida via here + here


  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice (about 2+ lemons)
  • 1 1/2 cups watermelon juice (2 heaping cups cubed watermelon)


  1. Make a simple syrup by combining the water, and sugar in a saucepan over medium heat. Stir and heat until sugar is dissolved. Transfer to a 2-cup measuring cup. Juice 2 lemons and pour juice through a fine mesh strainer into the measuring cup to remove pulp. 
  2. Place cubed watermelon in a food processor or blender pulse until smooth. Pour through the fine mesh strainer over the lemon juice and syrup, straining pulp. Fill until the measuring cup is full to the top, about 1 1/2 cups worth. (I think that those 2-cup measuring cup guys really fit about 2 1/2 cups to the top, ya know?) Taste it and add additional watermelon juice to tone down tartness or more lemon to reduce sweetness.
  3. Meanwhile soak 8 popsicle sticks in water for about an hour. Soaking them will keep them from floating and being all crooked-y. I didn’t realize to do this until after these guys, but I will in the future!
  4. Stir watermelon lemonade mixture and divide between 8 popsicle molds. Freeze for at least 30 minutes, and then insert soaked sticks. Freeze for 6-8 hours or overnight or until frozen solid. Run warm water over the molds to loosen. Enjoy!

* I bet with some finagling these could fill up the whole 12-pop mold. Just increase both the lemon portion and watermelon portion by 1/2 cup or so!

Yay! Click HERE for a printable pdf of the recipe above.

glitta walk // take a megabite

My Saturday morning bagel run ended up pretty cute.

31 thoughts on “Watermelon Lemonade Ice Pops”

  1. Summer needs to slow down!! I cannot believe it is August, so sad!! At least I can make these pops and make like dozens of them to last me through Thanksgiving!
    Love the color and obviously, watermelon everything!

  2. Yum yum yum! Perfect for this time of year in Australia (we’re heading towards Spring/Summer). I made a few batches of similar ice pops last year and they were wonderful! Love the photos.

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