- Level: Easy
- Yield: 6 frozen pops
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 146
Total Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 15 g
Dietary Fiber: 0 g
Sugar: 11 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 22 mg
- 1 pound seedless watermelon cubes (about 3 cups)
- 2 tablespoons fresh lemon juice, preferably Meyer lemon
- 2 to 3 tablespoons sugar
- Small pinch kosher salt
- One 750-milliliter bottle ros prosecco, cold
Special equipment:
ice-pop molds
- Blend the watermelon, lemon juice, sugar, and salt in a blender until completely smooth. Transfer the mixture into ice-pop molds and allow to freeze fully, around 4 hours. Enjoy alongside glasses of chilled prosecco for dipping.
Imagine transforming juicy summer watermelon into irresistible frozen pops that beg to be dipped in bubbly ros proseccopure bliss on a stick! This easy recipe bursts with natural sweetness, zesty lemon, and a hint of salt for perfect balance, creating silky pops that refresh on the hottest days.
Prep in just 15 minutes: Cube seedless watermelon (about 3 cups), blend with fresh Meyer lemon juice (for its sweet-tart magic), 2-3 tablespoons sugar (taste to match ripeness), and a pinch of kosher salt. Pour into molds and freeze for 4 hours. No fancy skills neededjust a blender and popsicle molds for 6 treats.
Elevate the fun: Chill ros prosecco, pour into glasses, and dip your pops for a fizzy, melting coating that blends fruit and sparkle in every bite. At 146 calories per pop (zero fat/cholesterol, vegan, gluten-free), they're a guilt-free indulgence packed with hydrating watermelon goodness.
Pro tips for wow-factor: Run warm water to unmold easily. Add mint for aroma, swap lime for tartness, or scale up for parties. Valerie Bertinelli-style simple eleganceperfect for poolside vibes, gatherings, or solo treats. Whip these up and savor summer luxury that impresses effortlessly!
