Melon ice lollies

Melon ice lollies

15 Min. Active
7 hr 15 Min. Total
64 kcal per piece
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / piece: , Carbohydrate: 3 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.


  • Lemon squeezer
  • Measuring cup
  • Paring knife
  • Stick blender
  • Timer
  • ice cream sticks
  • Cutting board
  • Kitchen scales
  • Spoon
  • Ice lolly moulds (each approx. 75 ml)


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 lemon


200 g watermelons
200 g netted melons
200 g Galia melons

How it's done

The kids can help at the marked areas .


1 lemon

Squeeze the juice from the lemon.


200 g watermelons
200 g netted melons
200 g Galia melons

Scoop out the melon seeds with a spoon, peel and chop into pieces. Place the melons separately in a blender with ½ tbsp of lemon juice each, puree in batches.

Pour the red puree into the ice lolly moulds, freeze for approx. 30 mins. Pour the orange puree into the ice lolly moulds, freeze for approx. 30 mins. Pour the green puree into the ice lolly moulds, insert the lolly sticks. Freeze the lollies for approx. 6 hrs. or overnight.

Good to know
Tip: Use any leftover melon for fruit salad, muesli, fruit skewers or smoothies.
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