Jennifer Causey
Makes 10

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.

How to Make It

Step 1

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.

Step 2

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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