Hydrating with popsicles? Our 5-year-old selves approve. These quick vegan ice pops are blended with fresh summer fruit for a grown-up version of the season's ice cream truck classics.
Press sliced strawberries to the insides of six 3-ounce freezer-pop molds.
Combine whole strawberries, watermelon, lime juice, brown sugar and salt in a blender. Puree. Pour the mixture through a fine-mesh sieve set over a medium bowl, pressing on the solids to yield as much juice as possible. (Discard solids.) Divide the mixture among the prepared molds and insert sticks.
Freeze until solid, about 6 hours.
To make ahead: Freeze for up to 3 weeks.
Equipment: Six 3-oz. freezer-pop molds
1/2 other carb, 1/2 fruit