Summer Watermelon & Kiwi Ice Pops

Elle Cresswell

Summer Watermelon & Kiwi Ice Pops

Few treats capture the essence of summer quite like these Summer Watermelon & Kiwi Ice Pops. Naturally sweet, wonderfully refreshing and made with nothing more than vibrant fresh fruit, they're a wholesome frozen snack the whole family will love.

Keep a batch waiting in the freezer and you'll always have the perfect way to cool down on a warm afternoon. Bursting with juicy watermelon and tangy kiwi, these colourful ice pops are every bit as beautiful as they are delicious—and they're guaranteed to become the first thing everyone reaches for when the sun comes out.

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Prep Time 30

Cook Time 0

Total Time 30

Servings: 10 popsicles

Course: Dessert

Calories: 91

Ingredients Method

Ingredients

½ small seedless watermelon rind removed and flesh roughly chopped
4-5 ripe kiwi fruits peeled and roughly chopped
1 tsp runny honey or to taste (optional, depending on the sweetness of the fruit)

Method

Prepare the watermelon

Remove the rind from the watermelon and cut the flesh into large chunks. Blend until completely smooth, creating approximately 500ml (2 cups) of vibrant watermelon purée.

Freeze the first layer

Pour the watermelon purée into 10 ice pop moulds, filling each to around three-quarters full. Place the moulds in the freezer for 30 minutes, allowing the layer to become lightly set while remaining slightly soft.

Blend the kiwi

Peel the kiwi fruits and chop into chunks before blending until silky smooth. Stir in the honey, tasting as you go, until the purée reaches your preferred sweetness. You should have roughly 250ml (1 cup) of kiwi purée.

Complete the ice pops

Spoon or pour the kiwi purée over the chilled watermelon layer, filling each mould to the top. Insert the sticks into the centre of each mould—the thick kiwi layer will help keep them perfectly upright.

Freeze until solid

Return the moulds to the freezer for at least 4 hours, or preferably overnight, until the ice pops are completely frozen.

Release and serve

To remove the ice pops, dip the outside of the mould into warm water for 5–10 seconds, taking care not to let the water reach the top. Gently pull on the sticks. If needed, dip again for a few more seconds until the pops release cleanly.
Tip: For beautifully defined layers, ensure the watermelon purée has partially set before adding the kiwi. Using perfectly ripe fruit will deliver the sweetest flavour, often meaning only a touch of honey—or none at all—is needed.