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Blueberry Watermelon Pops with Carla Hall

Serves 16 Pops


Kitchen Knife
Measuring Cup (wet and dry)
Parchment Paper
Sheet Pan
Small Pot
Kitchen Spoon
Zester for lime
Mesh Strainer
Rubber Spatula
Plastic Freezer Bag or Freezer Storage Container 

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1 small seedless watermelon (about 5 pounds total weight) 

1 cup Blueberry Syrup (recipe below) 

1/4 cup fresh blueberries (reserved from Blueberry Syrup recipe below), cut in half

For the Blueberry Syrup:

1 pint blueberries (reserve 1/4 cup for garnish) 

1 lime, zest and juice 

1 cup granulated sugar 

1 cup water 

Pinch of salt


  1. Put all ingredients for the Blueberry Syrup in a small pot; bring to a boil, then simmer until the blueberries burst (about 5 minutes). 
  2. Place a large mesh strainer over a medium. Pour the mixture through a mesh strainer and press the solids with a rubber spatula to squeeze as much pulp out as possible. 
  3. Cut watermelon into 1” thick wedges (each round slice should yield 4 wedges).
  4. Using a toothpick, poke several holes in each wedge on both sides, then brush Blueberry Syrup on each side of the wedges.
  5. Lay the wedges flat on a sheet pan lined with parchment paper and press a few fresh blueberry halves, cut side down, into the flesh of each wedge.
  6. Place the sheet pan in the freezer and allow the watermelon wedges to freeze solid, about three hours.
  7. Once they are frozen, then they can be stored in plastic freezer bags or storage containers and kept in the freezer for up to two months.