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Frozen watermelon popsicles.
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5

Frozen Watermelon

Frozen watermelon is the easy way to save a melon you can't finish and keep cold treats on hand. Freeze the cubes once and they're ready for smoothies, slushies, drink ice, and popsicles all summer.
Prep Time15 minutes
Freeze Time3 hours
Course: Snack
Cuisine: American
Author: Kristin Maxwell

Equipment

  • Sheet pans
  • Parchment paper or silicone mat
  • Serrated knife
  • Gallon zip top freezer bags
  • Popsicle sticks if making popsicles

Ingredients

  • 1 seedless watermelon cubed

Instructions

To cube the melon

  • Trim a small amount off the top and bottom (stem end) of the watermelon, then cut it in half crosswise. Lay each half cut side down, follow the curve with a sharp serrated knife to slice off the rind, then cut into 1-inch slices, 1-inch strips, and finally 1-inch cubes.
    Watermelon on a cutting board, with a serrated knife cutting the rind off.
  • Line your sheet pans with parchment paper and spread the cubes in a single layer so they don't touch. Freeze about 3 hours, until firm, then transfer to gallon zip-top freezer bags.

To make popsicles

  • Line a sheet pan with parchment paper. Slice a personal-size seedless watermelon in half, lay it cut side down, and cut into 1-inch half-moons. Cut the half-moons into thirds to form small triangles.
  • Using a sharp paring knife, stab the rind and wiggle to create a pocket. Insert a popsicle stick about 1.5 inches into each piece.
    Slice of frozen watermelon with a popsicle stick.
  • Place on the prepared sheet pan, not touching, and freeze 2 to 4 hours.

To make a watermelon slushie

  • 8 cups frozen watermelon cubes
  • Juice of half a small lime
  • 1 cup hot water
  • 2 cups lemon-lime soda
  • Place the watermelon cubes, lime juice, and hot water in a high-speed blender. Process until smooth, adding splashes of water if needed.
  • Remove the blade, pour in the soda, and stir gently. Serve right away, garnished with skewered cubes and a lime wheel. Makes 4 small servings.
    Watermelon slushy in a glass with a garnish of watermelon cubes and lime slices.

To make a watermelon mojito (makes 1)

  • 4 large mint leaves
  • 1-2 tablespoon white sugar
  • Juice of ΒΌ lime
  • Frozen watermelon cubes
  • 2 ounces white rum
  • Club soda or tonic
  • Muddle the mint leaves with the sugar and lime juice in a tall glass until the mint is bruised and fragrant.
  • Fill the glass with frozen watermelon cubes. Pour in the rum and top with club soda or tonic. Stir gently, garnish with mint and a lime wheel, and serve immediately.
    Clear beverage in a tall glass with watermelon ice cubes, mint and limes.

Notes

For the best freeze:
  • Flash freeze the cubes in a single layer before bagging so they stay loose instead of clumping into one block.
  • Pat the cubes dry first to cut down on ice crystals and freezer burn.
  • Freeze in portion-sized bags labeled with the date so you only thaw what you need.
Storage and thawing:
  • Frozen watermelon keeps 6 months or more in an airtight bag or container.
  • Thawed watermelon is softer than fresh, so it's best in blended drinks, sorbets, or as drink ice. For snacking, thaw it only partway.
  • Don't refreeze watermelon once it has thawed, as the texture turns mushy.
Picking a ripe melon:
  • Look for a creamy yellow field spot, a deep hollow sound when tapped, a melon that feels heavy for its size, and a dull (not shiny) rind.

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