Prepare the watermelon: Cut 4 cups of fresh seedless watermelon into bite-sized cubes. Pat dry with a paper towel to remove excess moisture (5 minutes). This helps achieve a smoother blend.

Blend the mixture: Add the watermelon cubes, 1 tbsp fresh lime juice, 1 ½ tbsp honey or pure maple syrup, and a tiny pinch of salt into a high-speed blender. Blend on high for 60 seconds until completely liquefied and smooth. Checkpoint: You are ready to move on when the mixture is completely smooth with no visible watermelon chunks.

Skim the foam: Let the blender pitcher sit undisturbed on the counter for 2 to 3 minutes. A thick layer of pink and white foam will rise to the surface. Using a large spoon, gently skim off and discard this entire foam layer. This step is crucial for dense, smooth popsicles (2–3 minutes). Checkpoint: You are ready to move on when all visible foam has been removed and the liquid is clear.

Pour into molds: Carefully pour the clear watermelon liquid evenly into your popsicle molds, leaving about ¼-inch of space at the top of each mold to allow for expansion as the mixture freezes (5 minutes). Do not fill to the brim.

Insert sticks: Secure the popsicle mold lid in place according to the manufacturer's instructions, then insert the wooden popsicle sticks through the center holes (2 minutes). Checkpoint: You are ready to move on when all sticks are securely inserted and upright.

Freeze: Place the molds flat on a level surface in the freezer for at least 4 to 6 hours, or preferably overnight (4–8+ hours), until completely solid. If your freezer temperature is at 0°F or below, expect closer to 4 hours; colder freezers may need up to 8 hours.

Unmold safely: To release the popsicles, run the bottom and sides of each plastic mold under warm tap water for 10–15 seconds. This gently warms the outer layer, loosening the ice (10–15 seconds per mold). Gently pull the wooden stick upward to release the popsicle. If it resists, run water for another 5 seconds and try again.

Serve immediately: Enjoy the popsicles right away while frozen, or place them on a parchment-lined baking sheet and store in the freezer in an airtight container for up to 3 weeks.