Pour your 4 cups of watermelon juice into a blender with fresh mint leaves and blend on high for 30 seconds. Strain through a fine mesh sieve into a large bowl, pressing gently on the mint. You'll have a beautiful pink juice that smells amazing. Don't skip the straining—it keeps the texture silky.

Combine the 1/2 cup sugar, agar-agar powder, and 1/2 cup water in a small saucepan over medium heat. Stir constantly until it reaches 160°F on your thermometer, about 3 minutes. This activates the agar-agar so your popsicles freeze solid. Remove from heat and let it cool for 2 minutes.

Pour the agar mixture into your strained watermelon juice and whisk together until completely smooth. Add 1 tablespoon lemon juice, lime zest, and salt. Taste it—honestly, I always taste mine to make sure the tartness is right. Add a splash more lemon if you want it tangier.

In a separate bowl, whisk together the coconut milk, 1 teaspoon vanilla powder, and honey. This creamy layer makes them extra special. Pour this mixture very slowly into your watermelon base while whisking gently—don't go crazy or you'll get all mixed together.

Let the mixture cool to room temperature, about 15 minutes. Pour into your popsicle molds, filling each one about 3/4 of the way full. Leave a little headroom because they expand slightly as they freeze. Insert sticks gently and place on a level shelf in your freezer.

Freeze for at least 4 hours before removing from molds. I usually make mine in the morning and they're ready by dinner. If they stick in the molds, run warm water over the outside for 30 seconds and they'll slide right out.

Store your frozen watermelon mint popsicles in a freezer bag for up to 2 weeks. They're perfect for grabbing on hot days or tossing into a cooler for outdoor adventures. Mine never last that long though—they're gone in days.