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Home > Restaurants > Recipes > Watermelon-Cucumber Popsicles

Watermelon-Cucumber Popsicles

Provided by: Chef Deborah Racicot
Served at: Gotham Bar and Grill

  • Type of Dish: Desserts: All, Desserts: Other
  • Servings: 10-12
  • Cuisine: American
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

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2 cups sugar
4 pounds seedless watermelon
1 pound cucumber
2 limes, juiced


Place the sugar and 2 cups of water in a saucepan and bring to a boil. Set aside to cool completely. Cut the watermelon into chunks, discarding the rind. Peel the cucumbers, and cut into pieces. Purée each in a blender. (You should produce 4 cups of watermelon purée and 2 cups of cucumber.) Then combine the two purées with 2 cups sugar syrup, and blend until smooth. Strain the mixture through a sieve to remove any remaining lumps. Stir in the lime juice and a pinch of salt.

Pour mixture into Popsicle molds, and freeze for several hours until hard. The Popsicles are best made early in the morning or a day before serving.

Note: The Popsicles can be unmolded and stored in an airtight container separated by layers of parchment. (Published 2003)

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