With a makeup of about 92 percent, watermelon is perfect for puréeing and freezing into all-fruit ice pops—no added sugar required. Fresh or frozen raspberries, strawberries or cherries add a vitamin boost.
2–3 cups (500-750 ml) watermelon chunks
1 cup (250 ml) fresh or frozen raspberries, strawberries, cherries or blackberries
In a blender or food processor, pulse the watermelon and berries until smooth. Pour into ice pop molds and freeze until solid.
Makes about 8 ice pops.
Originally published in ParentsCanada magazine, July/August 2015.