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Well+Good has joined forces with Today Food all summer long to give you an arsenal of healthy recipes for any situation. This week, we’re taking on a timeless warm-weather treat—and giving it an unexpected twist.

Chances are, you’ve had no shortage of watermelon this summer—it’s everywhere. (Even supermodel-approved DIY face masks!) But if you want to up your game a bit and go beyond the classic cut triangle (as hydrating and juicy as it may be), we’ve found the recipe for you.

Blending watermelon with—wait for it—hibiscus gives summer’s most popular fruit a surprising twist. Here, the two flavors are the main ingredients used to make ice pops. (Fact: Everything tastes better frozen and on a stick in the summer.) Get the recipe below and check out the featured video to see how easy it is to make!

Keep reading for your healthy watermelon hibiscus ice pop recipe.

Get Started



watermelon hibiscus ice pops
Photo: Today Food

Watermelon Hibiscus Ice Pops

2 and 1/2 cups watermelon, cubed
hibiscus teabags
2 1/2 cup water
1/4 cup agave
1/2 tsp lime zest
3 Tbsp lime juice

1. Slice watermelon into cubes.

2. Steep hibiscus tea bags in simmering water and let cool.

3. Add the watermelon, hibiscus tea, agave, lime zest, and lime juice to the blender. Blend until the mixture is completely liquified.

4. Pour the mixture into ice pop molds. Add lime slices to each ice pop mold. Freeze until hard.

If deciding what to make for dinner is a nightly hassle, try grilling your greens. And while you’re at it, throw one of these vegan burger on there too—they taste nothing like those frozen hockey pucks of the past (promise).