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




Ingredient Checklist


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.

  • 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.


To make ahead: Freeze for up to 3 weeks.

Equipment: Six 3-oz. freezer-pop molds

Nutrition Facts

40 calories; protein 0.9g; carbohydrates 9.4g; dietary fiber 1g; sugars 7.9g; fat 0.2g; vitamin a iu 108.9IU; vitamin c 9.6mg; folate 1mcg; calcium 19.8mg; iron 0.3mg; magnesium 16.9mg; potassium 197.9mg; sodium 51.5mg; added sugar 6g.