Cucumber-Jalapeño Popsicles

Cucumber-Jalapeño Popsicles

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From: EatingWell Magazine, July/August 2018

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

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 English cucumbers
  • ¼ cup lemon juice
  • ½ jalapeño pepper, seeded and chopped
  • 2 tablespoons honey
  • ⅛ teaspoon salt


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Freeze until solid, about 6 hours.
  • To make ahead: Freeze for up to 3 weeks.
  • Equipment: Six 3-oz. freezer-pop molds

Nutrition information

  • Serving size: 1 freezer pop
  • Per serving: 40 calories; 0 g fat(0 g sat); 1 g fiber; 9 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 8 g sugars; 6 g added sugars; 109 IU vitamin A; 10 mg vitamin C; 20 mg calcium; 0 mg iron; 52 mg sodium; 198 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carb, ½ vegetable

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