| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 15 min |
| Yield: | 6 frozen pops |
| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 15 min |
| Yield: | 6 frozen pops |
Ingredients
- Deselect All
- 1 pound seedless watermelon cubes (about 3 cups)
- 2 tablespoons fresh lemon juice, preferably Meyer lemon
- 2 to 3 tablespoons sugar
- Small pinch kosher salt
- One 750-milliliter bottle rose prosecco, cold
Instructions
- Puree the watermelon, lemon juice, sugar and salt in a blender until very smooth. Pour into ice-pop molds and freeze completely, about 4 hours. Serve with glasses of prosecco for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 146 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 22 mg |
| Serving Size | 1 of 6 servings |
| Calories | 146 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 22 mg |
Reviews
I made these for our at home 4th of July and we loved them! I did change the Rose to a sparkling rose cider (non-alcoholic) because of kids. I would do this again. I also look forward to trying it with some actual sparkling Rose in the future.