- Total: 5 hr 15 min(includes soaking and freezing times)
- Active: 15 min
- Yield:about 24 pops
1 small watermelon (about 4 pounds), cut into 1-inch-thick wedges
7 ounces blanco/silver tequila
1/2 cup lime juice, plus lime wedges, for serving
1/2 cup light agave nectar
Chile powder, for serving
- Pierce the rind of each watermelon wedge with the tip of a paring knife to make a 1/2-inch-wide slit that is about 1 inch deep. Combine the tequila, lime juice and agave in an extra-large resealable plastic bag. Add the watermelon, seal the bag and turn it over gently to combine. Refrigerate, turning over once more halfway through, for about 1 hour.
- Line 2 baking sheets with wax paper. Insert an ice-pop stick into the slit of each watermelon wedge. Put on the prepared baking sheets and freeze until solid, 4 hours to overnight. Serve with lime wedges and chile powder.
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