Cool off with this citrusy, hydrating, just-a-little-spicy veggie ice pop recipe. To make vegan pops, swap in agave for the honey.

Julia Clancy
Source: EatingWell Magazine, July/August 2018

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim cucumbers and cut into 4-inch lengths. Use a vegetable peeler to cut 18 strips of cucumber peel. Press 3 strips each to the insides of six 3-ounce freezer-pop molds.

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  • Remove any remaining peel, then seed and chop the cucumbers to get 6 cups (reserve any remaining cucumber for another use). Combine the chopped cucumber, lemon juice, jalapeño, honey and salt in a blender. Puree. Pour the mixture through a fine-mesh sieve set over a medium bowl, pressing on the solids to yield as much juice as possible. (Discard solids.) Divide the mixture among the prepared molds and insert sticks.

  • Freeze until solid, about 6 hours.

Tips

To make ahead: Freeze for up to 3 weeks.

Equipment: Six 3-oz. freezer-pop molds

Nutrition Facts

40 calories; protein 0.9g 2% DV; carbohydrates 9.4g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 7.9g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 108.9IU 2% DV; vitamin c 9.6mg 16% DV; folate 1mcg; calcium 19.8mg 2% DV; iron 0.3mg 2% DV; magnesium 16.9mg 6% DV; potassium 197.9mg 6% DV; sodium 51.5mg 2% DV; added sugar 6g.