Strawberry-Cucumber Ice Pops
Ingredients
Method
Step 1
Purée 1 cucumber and half of strawberries, lime zest, lime juice, and sugar in a blender until very smooth; transfer to a large pitcher or measuring cup. Repeat with remaining cucumber, strawberries, lime zest, lime juice, and sugar. Season with salt and stir to combine.
Step 2
Pour strawberry-cucumber mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.
Step 3
Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.
- 2 English hothouse cucumbers, peeled, chopped
- 4 10-ounce bags frozen strawberries
- 1½ teaspoons finely grated lime zest
- ½ cup fresh lime juice
- ½ cup sugar
- Pinch of kosher salt
SPECIAL EQUIPMENT
Thirty 2-ounce ice-pop molds and wooden sticks
Method
Step 1
Purée 1 cucumber and half of strawberries, lime zest, lime juice, and sugar in a blender until very smooth; transfer to a large pitcher or measuring cup. Repeat with remaining cucumber, strawberries, lime zest, lime juice, and sugar. Season with salt and stir to combine.
Step 2
Pour strawberry-cucumber mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.
Step 3
Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.
