Watermelon Ice Pops

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Watermelon ice pops

Chef Mai Pham

Star Ginger and Lemon Grass Kitchen

Sacramento, Calif.

These frosty watermelon pops make a refreshing way to cool off on a hot day. They have a base of red seedless watermelon and raspberries, and Chef Mai Pham blends the fruit with lime juice, ginger and cayenne for extra kick. Serve the pops as is or dunked into a bubbly drink—fizzed with sparkling water or tonic and spiked with an optional shot of vodka, if you choose.


Watermelon-raspberry concentrate

½ cup fresh or frozen raspberries

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

¼ tsp. sea salt

1/3 cup sugar

2 tbsp. freshly squeezed lime juice

2 tbsp. minced ginger

½ tsp. cayenne


1 cup watermelon-raspberry concentrate (recipe above)

1/3 cup diced watermelon

Chilled sparkling water or lemon tonic water

1 oz. vodka, optional



  1. For concentrate, combine all ingredients in blender container and process until creamy. If you’re also making drinks, double the ingredients and set aside ½ cup of concentrate.
  2. For ice pops, transfer mixture into popsicle molds then insert wooden sticks into the center. For best results, freeze the ice pops overnight.
  3. For the drink, divide 1 cup watermelon-raspberry concentrate among 6 shallow rocks glasses; fill with sparking water or tonic and stir well. Add vodka, if using and stir again. Place an ice pop in each glass and serve or serve ice pops on the side.

Photo courtesy of National Watermelon Promotion Board

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