Cucumbers are quite possibly the most refreshing thing you could eat on a hot summer day. They’re crisp, crunchy, and full of water, guaranteed to cool you off without weighing you down. We blended a couple of English cucumbers (one of our favorite types because you don’t have to peel or seed) with a bit of sugar and lemon juice to make a green juice-like base for these vibrant pops. Then we plunged a couple of kiwis into the molds to add a little texture and, well, because we think they’re pretty. Keep your eye on the Doppler and make these before the next heat wave blows through. You’ll thank us later.
2 English cucumbers, peeled and chopped
½ cup sugar
¼ cup lemon juice
Pinch kosher salt
2 kiwis, peeled and thinly sliced
How to Make It
Combine cucumbers, sugar, lemon juice, and salt in a blender and puree until smooth. Divide mixture among 10 3-ounce ice pop molds. Divide kiwi slices among molds.
Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment-lined baking sheet and keep in the freezer until just before serving.
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