Watermelon Margarita Ice Pops Recipes

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SPICY WATERMELON MARGARITA ICE POPS



Spicy Watermelon Margarita Ice Pops image

Get the recipe for Spicy Watermelon Margarita Ice Pops.

Provided by Heath Goldman

Time 8h15m

Number Of Ingredients 5

0.33 cup sugar
0.33 cup fresh lime juice
1 seedless watermelon, chopped (about 4 1/2 cups)
0.25 cup tequila
Pinch of cayenne pepper

Steps:

  • Blend the sugar and lime juice in a blender until the sugar dissolves.
  • Add the watermelon, tequila, and cayenne. Puree until smooth.
  • Pour the mixture into 10 3-ounce or 8 4-ounce ice pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 8 hours or overnight.

Nutrition Facts : Calories 80 kcal, Carbohydrate 16 g, Protein 1 g, Sugar 14 g, UnsaturatedFat 0 g

LAYERED WATERMELON ICE POPS



Layered Watermelon Ice Pops image

Nothing says summer quite like slices of watermelon and frozen ice pops, so put the two together for a summery, layered treat. When avocado is sweetened and pureed, it freezes up just like ice cream, making it the perfect ingredient for the green watermelon rind layer.

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 frozen pops

Number Of Ingredients 6

3 cups seedless watermelon, cubed and chilled
1/2 cup superfine sugar
2 tablespoons mini chocolate chips
1/4 cup coconut milk
1 ripe avocado, diced
Juice of 1 lime

Steps:

  • Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
  • Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
  • Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
  • After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
  • Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
  • Let sit at room temperature for about 5 minutes before unmolding.

Nutrition Facts : Calories 173, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 10 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams

WATERMELON MARGARITA ICE POPS



Watermelon Margarita Ice Pops image

Freeze watermelon, lime juice, and tequila in this boozy frozen pop.

Provided by Kay Chun

Categories     Tequila     Alcoholic     Blender     Quick & Easy     Frozen Dessert     Watermelon     Summer     Party     Gourmet

Yield Makes 8 ice pops

Number Of Ingredients 7

5 cups chopped seedless watermelon (1 1/4 pounds)
2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
1/4 cup water
1/4 cup silver tequila
Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks
0 and 8 wooden sticks

Steps:

  • Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Skim off any foam, then pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

WATERMELON ICE POPS



Watermelon Ice Pops image

Cool and refreshing, with no artificial colors or flavors! If you don't have ice pop molds, you can use paper cups and wooden sticks.

Provided by Mama Alanna

Categories     Desserts     Frozen Dessert Recipes     Popsicle Recipes

Time 2h10m

Yield 6

Number Of Ingredients 5

1 ½ cups watermelon, seeded and diced
½ cup water
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon white sugar

Steps:

  • Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
  • Run hot water over ice pop molds for a few seconds to unmold.

Nutrition Facts : Calories 30.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 7.4 g

WATERMELON ICE POPS



Watermelon Ice Pops image

Provided by Food Network

Time 4h30m

Yield 12 to 16 ice pops

Number Of Ingredients 2

1 large seedless watermelon
4 cups tequila

Steps:

  • Slice 2 thick pieces (discs) of watermelon from the middle of the fruit and remove the rind from both pieces. Cut each into 6 to 8 slices (wedges), depending on the size of the watermelon.
  • Pour the tequila into a large bowl and soak the watermelon slices in the alcohol for 15 minutes, making sure each slice is completely submerged. One by one, slide an ice-pop stick at least halfway into each slice.
  • Spread the slices on a parchment-lined baking sheet so they aren't touching. Freeze until completely frozen, 3 to 4 hours.

WATERMELON MARGARITA POPS



Watermelon Margarita Pops image

Icy watermelon wedges with a sweet-sour-tequila punch, these gorgeous party-friendly pops are perfect for staving off summer's heat. A sprinkle of chile powder before serving adds a bonus layer of flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield about 24 pops

Number Of Ingredients 5

1 small watermelon (about 4 pounds), cut into 1-inch-thick wedges
7 ounces blanco/silver tequila
1/2 cup lime juice, plus lime wedges, for serving
1/2 cup light agave nectar
Chile powder, for serving

Steps:

  • Pierce the rind of each watermelon wedge with the tip of a paring knife to make a 1/2-inch-wide slit that is about 1 inch deep. Combine the tequila, lime juice and agave in an extra-large resealable plastic bag. Add the watermelon, seal the bag and turn it over gently to combine. Refrigerate, turning over once more halfway through, for about 1 hour.
  • Line 2 baking sheets with wax paper. Insert an ice-pop stick into the slit of each watermelon wedge. Put on the prepared baking sheets and freeze until solid, 4 hours to overnight. Serve with lime wedges and chile powder.

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