Watermelon Ice LollyGluten-free, sugar-free, dairy-free, grain-free, nut-free, egg-free
In summer, Mila’s afternoon juice is freshly juiced watermelon. But I never have enough fridge space to store a large watermelon and it tends to go off before we can juice it all. Solution? Make watermelon ice lollies!
Watermelon Ice Lollies are refreshing and re-hydrating with loads of Vitamin C – perfect after along day on the beach, after exercise or to offer to your little one if she/he has a fever.
Key: gluten-free, sugar-free, dairy-free, grain-free, nut-free, egg-free, paleo, vegan, great for adults too
Prep Time: 5 minutes
Total Time: 4 hours / overnight
(t. = teaspoon; T. = tablespoon, C. = cup)
- Watermelon, seeds and rind included!
- Place chunks of watermelon in your blender and blend until smooth.
- Pour the mixture through a sieve to remove the “bits”.
- Pour into ice lolly molds and place them in the freezer until set.
Adding the rind to the mix tends to dilute the beautiful pink-red colour of the watermelon juice – so I add a slice of beetroot to amp up the red!
The ice lolly pictured (above) in the background is watermelon juice without the rind. The one in the foreground is made with the rind and a slice of beetroot.
“The watermelon seeds contain magnesium, iron, zinc, protein, monounsaturated and polyunsaturated fatty acids and fibre while the rind is a good source of chlorophyll.”
According to Dr. Mercola,
“the rind contains plenty of health-promoting and blood-building chlorophyll, and more of the amino acid citrulline than the pink flesh. Citrulline is converted to arginine in your kidneys, and not only is this amino acid important for heart health and maintaining your immune system, but it has been researched to have potential therapeutic value in over 100 health conditions.”