Blend watermelon and syrup in processor until smooth.
Strain puree into bowl,
pressing on solids to extract as much fruit as possible.
Place ice pops in stand.
Pour watermelon puree into ice pops, dividing equally.
Freeze until mixture is frozen, up to 6 hours to overnight.
Blend watermelon and syrup/sugar in processor until smooth.
Strain puree into bowl, pressing on solids to extract as much fruit
Place cups in shallow baking pan.
Spoon watermelon puree into cups, dividing equally (scant 3
Freeze until mixture is almost frozen, about 2 hours.
Cover cups with rounds of foil, sealing tightly at edges.
Using tip of small knife, make 1/4-inch slit in center of each foil
Push ice pop stick through slit and securely into watermelon ice
hitting bottom of cup.
Freeze until watermelon ice is solid, about 1 hour longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (545g)|
|Recipe Makes: 4|
|Calories from Fat: 5 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.8mg||0 %|
|Potassium 454.7mg||12 %|
|Total Carbohydrate 185.8g||55 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 184.2g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 722
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