Cucumber-Jalapeño Popsicles
Cool off with this citrusy, hydrating, just-a-little-spicy veggie ice pop recipe. To make vegan pops, swap in agave for the honey.
3 English cucumbers
¼ cup lemon juice
½ jalapeño pepper, seeded and chopped
2 tablespoons honey
⅛ teaspoon salt
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.
Serving Size: 1 Freezer Pop
