Watermelon Electrolyte Ice Pops
These naturally sweet ice pops are made with watermelon, coconut water, lime and beetroot, with an optional layer of fresh green juice on top. Watermelon and coconut water help keep you hydrated, lime adds a fresh zing, and beetroot gives them their vibrant pink colour. The little green juice rind adds a fresh, botanical finish and a fun two-tone look. They're the perfect refined sugar-free treat for hot summer days.
Takes 8 hours 15 minutes
Serves 8
Ingredients
For the watermelon layer
- 600 g watermelon cubed and seeds removed (about 4 cups)
- 250 ml 1 cup coconut water
- 100 g beetroot roughly chopped (about ¾ cup)
- Juice of 2 limes about 60ml / ¼ cup
- Zest of 1 lime optional
- Small pinch of sea salt optional, especially if enjoying after exercise
Optional green juice rind
- 1 cucumber about 200g
- 2 apple about 300g
- 1 handful fresh spinach or local greens about 30g
- ½ lime peeled
- Small piece of fresh ginger about 5g
Instructions
- Start by making the green juice. Add the cucumber, apple, spinach, lime and ginger to a juicer and juice until smooth. You only need about 100ml for the ice pops, so enjoy the rest as a fresh juice.
- Add the watermelon, coconut water, beetroot, lime juice, lime zest (if using) and sea salt to a high-speed blender. Blend until completely smooth.
- Taste and add a little more lime juice if you’d like a brighter flavour.
- Pour the watermelon mixture into ice pop moulds, leaving about 2–3cm at the top.
- Freeze for 1–2 hours, until the surface is firm enough to support the green juice layer.
- Pour a small amount of green juice into the top of each mould to create a thin green rind.
- Insert the sticks and freeze for at least 6–8 hours, or overnight.
- To release, run the moulds under warm water for a few seconds before gently pulling them out.
