Have you ever had fresh watermelon juice? O.M.G.
My first attempt at making watermelon juice was my first kitchen disaster as a new wife. I like to tell myself it could’ve been worse. I could’ve burnt the cake or started a small oven fire. I was using our brand new Blendtec in our brand new apartment shortly after we got married. I was manning the blender and the lid wasn’t on quite right, which resulted in utter chaos – the stickiest mess I’ve ever had the pleasure of cleaning up AND a tragic waste of watermelon juice.
Not this time. No, this time I played it smart. I put Clark in charge, used my parents’ juicer (you can definitely use a blender, but I recommend that you properly fit the lid), and the results were infinitely better. As in, we actually got juice out of the deal instead of spending an hour cleaning it out of every single, unimaginable kitchen crevice with Q-tips. Score. We’re learning some important life lessons here, folks.
We juiced half of the watermelon and ended up with plenty leftover after popsicle-making. I’m sure I’ll find something to do with it – like drink it all for breakfast after I finish posting this. In the words of my mother when she first tasted the juice – it’s like “nectar from the gods.” Uh… what she said.
Also, another thing that’s like the nectar of the gods? Coconut milk. Especially the luxurious, silky, full fat kind that you can use to make dairy-free ice cream.
So, we whipped up a naturally sweetened coconut milk concoction that tastes just like ice cream and poured the refreshing watermelon-mint goodness over top into popsicle molds. And what we ended up with was a watermelon version of dreamsicles that you’re going to love all summer long.
- Serves: 8
- Calories: 128
- Fat: 9 g
- Saturated fat: 0 g
- Unsaturated fat: 9 g
- Trans fat: 0 g
- Carbohydrates: 12 g
- Sugar: 9 g
- Sodium: 7 mg
- Fiber: 0 g
- Protein: 1 g
- 6 oz. whole coconut milk (I recommend So Delicious! brand)
- 1 teaspoon vanilla extract
- 3 Tablespoons maple syrup
- 8 oz. fresh watermelon juice
- 2 Tablespoons fresh mint, packed
- In a small bowl, whisk together coconut milk, vanilla, and maple syrup.
- Pour 2 tablespoons of the mixture into popsicle molds.
- Freeze 15 minutes.
- Meanwhile, juice watermelon and mince mint leaves.
- After 15 minutes have passed, remove the molds from the freezer and pour watermelon over top until the molds are full. Sprinkle mint and gently swirl into the popsicles.
- Return to the freezer and allow them popsicles to rest for 2 hours.