PREP TIME: 20min
FREEZE TIME: 6hrs SERVES: 24
½ champagne watermelon
Step 1: Unpack 24 bamboo skewers.
Step 2: With an ice cream scooper, scoop out 48 watermelon balls and 48 champagne watermelon balls. Place them in a large bowl to keep them from rolling off the workbench.
Step 3: Thread any colour combination of melon balls onto each skewer (4 balls per skewer).
Step 4: Wrap each melon pop in plastic wrap and freeze all skewers together in a freezer friendly airtight container.
Step 5: Once frozen, unwrap skewers and place them neatly on a platter to serve.