Place 3/4 cup boiling water into a bowl and steep chamomile teabags for 10 minutes. Remove teabags, add honey and allow to cool to room temperature.

Using a blender, pulse watermelon for 30 seconds or until smooth. Pass through a fine mesh sieve into a medium sized bowl.

Add in chamomile tea and lemon juice, stir thoroughly.

Using a ladle gently pour in liquid, leaving 1cm on top empty. Divide the blueberries amongst the moulds, place on lids and insert popsicle sticks.

Freeze for 6 hours before serving.