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Watermelon and cucumber cocktail dipper lollies recipe

Watermelon and cucumber cocktail dipper lollies recipe

3 ratings

Pop these refreshing watermelon and cucumber lollies into a classic gin and tonic or a glass of chilled lemonade for a fun alternative to ice cubes. See method

  • Serves 8
  • 15 mins to prepare, plus cooling and freezing
  • 61 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 75g caster sugar
  • 550g watermelon wedges, skin removed
  • 1/2 cucumber, peeled and roughly diced
  • 1 lemon, juice only
  • chilled lemonade or gin and tonics, sliced cucumber and sliced lemon, to serve

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 1%
  • Sugars

    15g 17%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 15.1g Protein 0.5g Fibre 0.2g


  1. Put the sugar in a pan with 50ml (2oz) water and heat through gently to dissolve. Bring to the boil and simmer gently for 1 minute. Set aside to cool for about 20 minutes.
  2. In a blender, blitz the watermelon flesh with the cucumber, lemon juice and cooled sugar syrup. Pass through a sieve into a jug and divide between 8 lolly moulds. Freeze for at least 4 hours, or overnight, until solid.
  3. If serving these in drinks or cocktails, get the chilled lemonade or gin and tonics made up in serving glasses with slices of cucumber and lemon before unmoulding the lollies. Run the outsides of the moulds under hot water for 10 seconds then remove gently by the sticks (repeat if they won’t budge on the first attempt). Eat as they are, or add to drinks just before serving.

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