Watermelon Lime Basil Popsicles

Midsummer in the Valley brings high temps and if you're lucky, long days spent by the pool. This past weekend was no exception, and we decided to concoct a popsicle recipe for something tasty and refreshing. Watermelon was our choice for the base, light, refreshing, and crisp. We then picked a lime to add some zing, ending with a little basil. Summer fruits are naturally sweet so we didn't use any added sugar making them surprisingly healthy. We used our Zoku Quick Pop Maker which freezes popsicles in as little as 15 minutes! We ended up eating the whole batch before we even thought about cleaning up! We think these little pops turned out perfectly. They are refreshing and ready for a poolside staycation!

xxx Ivy & Eve


Makes 6 Zoku quick pops or 6 regular popsicles.


  • Diced fresh seedless watermelon
  • 1 Lime (juice)
  • 2-3 Basil leaves


  1. Dice watermelon into cubes, place in blender. Blend till you make around 2 cups liquid. 
  2. Squeeze 1 lime into watermelon slurry. blend for 30 seconds.
  3. Place 2-3 leaves of basil in blender. (amount depends on preference). Blend till pieces are small but not tiny. (size is also up to preference).
  4. Pour mixture into popsicle molds. We use the Zoku Quick Pop Maker.
  5. If you use the Zoku Quick Pop Maker let freeze according to directions, making 2 batches for a total of 6 pops. 
  6. If you use a regular popsicle mold, place in freezer for a few hours until frozen. 
  7. Serve or Store!

Nectarine and Burrata Salad

Our hometown has amazing farmers markets year round. We try to shop them as often as possible, buying the seasons freshest produce and supporting the small local farmers. This time of year, we see the juicy nectarines and other stone fruits we love in the summertime. Nectarine and burrata salad is one of our favorite summer dishes. You can use white or yellow nectarines, or some of each which is what we like to do! It is great to serve as an appetizer or along side something light like grilled chicken. To make this dish more substantial, you can serve it on a bed of arugula and serve it with fresh baguette. 

xxx Ivy & Eve

Serves 4 as a side dish, 2 as a main.


3 large nectarines halved (4 if small), pitted, and sliced into 1/2 inch slices

One burrata cheese ball (we got ours at Whole Foods)

Olive oil for drizzling

1 table spoon of tarragon leaves, stems removed, and roughly chopped

Flaky sea salt


Arugula (optional)

Fresh sliced baguette (optional)


  1. If using arugula, arrange it on a large platter.
  2. Add the nectarine slices neatly - slightly overlapping the slices in the middle of the platter (or on the arugula)
  3. Slice the burrata in half and then tear the cheese into smaller pieces (it will be messy and gooey) onto the slices of nectarines. YUM!
  4. Sprinkle the tarragon leaves on the top.
  5. Season with salt and pepper.
  6. Drizzle with olive oil. 
  7. Serve with sliced baguette. (optional)
  8. Enjoy!