Ingredients
5 cups diced (about 2 pounds) seedless watermelon
2/3 cup sugar
1/4 cup freshly squeezed lemon juice
2 tablespoons light corn syrup
1 cup blueberries
Preparation
Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.
