Combine the watermelon chunks, fresh mint leaves, and granulated sugar in a blender. Why this order? The sugar helps release mint oils while the watermelon's juice activates during blending. Pulse until completely smooth—this usually takes 45-60 seconds for me.

Pour the watermelon mixture through a fine-mesh strainer into a large bowl. Press gently with the back of a spoon to extract all liquid. I always catch this moment to taste the base—if it needs more sweetness, stir in extra honey now rather than adjusting later.

Add the water, lime juice, sea salt, coconut milk, honey, lemon zest, and citric acid to your strained liquid. Stir for about two minutes until everything dissolves completely. This is the crucial step where sea salt transforms everything—don't skip whisking it in thoroughly.

Pour the mixture into popsicle molds, leaving about half an inch at the top since the mixture expands slightly when frozen. Insert popsicle sticks at an angle rather than straight down—this helps them stay centered as the mixture sets. I always feel a small thrill inserting the sticks because it means success is coming.

Freeze for at least four hours, but overnight is ideal. The longer freezing time ensures the popsicles release cleanly from the molds rather than snapping midway through removal. I've learned to pull them out early in the morning when they're most pliable.

Run warm water on the outside of each mold for 10-15 seconds to loosen the popsicles. Gently wiggle the stick while pulling—they should slide out with minimal resistance. If they're stubborn, wait another 30 minutes rather than forcing them.