Watermelon-Kiwi Ice Pops

Erin McDowell

Sorry, ice-cream man. This summer, we’re making our own ice pops, and it couldn’t be easier to do at home. These watermelon-kiwi ice pops are a breeze for the whole family to make. They’re just three ingredients and you don’t even need special molds. If you have paper cups, ice-pop sticks and a freezer, you’re good to go.

For the tastiest pops, it’s essential to start with the best fruit possible. That means picking a ripe watermelon, which is easy if you know what to look for. It should be heavy for its size, dark green with a cream-colored ground spot and sound hollow when tapped. As for kiwis, they should be unblemished and have a little give when squeezed. Now the hardest part left is waiting for your pops to freeze.

One-Ingredient Watermelon Sorbet


¾ cup granulated sugar

4 cups cubed watermelon

5 kiwis, peeled and diced


1. In a small saucepan over medium heat, bring the sugar and ¾ cup water to a simmer, stirring continuously until the sugar has dissolved. Remove from the heat.

2. In a blender or the bowl of a food processor, puree the watermelon with two-thirds of the simple syrup until smooth.

3. Place 12 small paper cups on a baking sheet. Divide the watermelon mixture among the cups, filling three-quarters of each one. Insert wooden ice pop sticks and freeze until solid, at least 2 hours.

4. In a blender or the bowl of a food processor, puree the kiwi with the remaining simple syrup until smooth. Divide the mixture among the cups, filling to just under the edge of each cup. Freeze until solid, at least 1 hour. Store in the freezer for up to two weeks.

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