Watermelon and Mint Ice-Pops

  • PREP 10-15 minutes
  • COOK TIME 5 hours (freeze time)
  • SERVES 6
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Functional Foods Highlight

Summer is in full swing, and nothing screams summer more than a delicious watermelon Ice-Pop!  These popsicles are made of fresh lemon and watermelon juice, with a hint of mint, and are the perfect sidekick to prosecco (or club soda for the kids!) if you want to make it into a cocktail. They'll keep you, and your drinks, cool in the summer heat. With no sugar added, these are also a great healthy and refreshing snack that kids and adults can enjoy together!  

Food Farmacy

  • Juice of 3 lemons (about 1/4 cup)
  • 3 sprigs of fresh mint (leaves only)
  • 1/4 cup water
  • 1-1.5 cups Watermelon
  • 1/2 cup Blueberries (optional)
  • 1 bottle Prosecco or Champagne


  1. Squeeze lemons and strain for seeds
  2.  In a blender, add lemon juice, water and mint leaves and blend until combined
  3.  Pour 1 Tbl. of lemon mixture into each popsicle mold
  4.  If using blueberries, add 4-5 to each popsicle mold
  5.  Freeze mixture for at least one hour

6. While the lemon mint mixture is freezing, cut up the fresh watermelon and lightly juice in a blender

7. Strain the watermelon juice and refrigerate until the lemon-mint mixture is frozen

8. When the lemon mixture is frozen solid, pour watermelon juice into each mold, add popsicle sticks and freeze for at least 4 hours

9. To make this into a cocktail , pour a glass of Prosecco and add the popsicle to the glass right before serving

From the Chef:

Don’t have popsicle molds? No problem! You can fill ice cube trays with both mixtures and add them to your beverage.


From the Doc:

During the summer months, its extremely important to stay hydrated. Watermelon contains over 90% water so these popsicles are a great way to make sure you’re getting enough H2O.


Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Egyptian Journal of Medical Human Genetics. https://www.sciencedirect.com/science/article/pii/S030881460500885X. Published November 28, 2005. Accessed July 2, 2018.


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