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Watermelon Ice Pops

Menu PartDessert

Chef Mai Pham

Star Ginger and Lemon Grass Kitchen

Sacramento, Calif.

These ice pops provide childhood nostalgia with grownup flavor. Chef Mai Pham purees summery watermelon with raspberries, ginger and cayenne for a refreshing sweet-savory treat. Serve these ice pops as is or make them smaller and serve as garnishes for drinks (with or without alcohol). For a quick cooler, double the watermelon mixture recipe and serve with watermelon infused sparkling water.


½ cup fresh or frozen raspberries

1 red seedless watermelon, cut into 1-in. cubes (5 cups)

1/3 cup sugar

2 tbsp. lime juice

2 tbsp. minced, peeled gingerroot

½ tsp. cayenne

¼ tsp. sea salt


1. For watermelon-raspberry puree, combine raspberries, watermelon, sugar, lime juice, ginger, cayenne and salt in blender container. Cover and blend until creamy.

2. Pour mixture into popsicle molds and insert wooden stick into center of each. Freeze overnight.

3. To serve portion into dessert plates or shallow rocks glasses.

Photo courtesy of National Watermelon Promotion Board

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