1 small watermelon (about 4 pounds), cut into 1-inch-thick wedges
7 ounces blanco/silver tequila
½ cup lime juice, plus lime wedges, for serving
½ cup light agave nectar
Chile powder, for serving
Special equipment: about 24 wooden ice-pop sticks; 1 extra-large resealable plastic bag
Pierce the rind of each watermelon wedge with the tip of a paring knife to make a ½-inch-wide slit that is about 1 inch deep. Combine the tequila, lime juice and agave in an extra-large resealable plastic bag. Add the watermelon, seal the bag and turn it over gently to combine. Refrigerate, turning over once more halfway through, for about 1 hour.
Line 2 baking sheets with wax paper. Insert an ice-pop stick into the slit of each watermelon wedge. Put on the prepared baking sheets and freeze until solid, 4 hours to overnight. Serve with lime wedges and chile powder.