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–+ servings
Sense & Edibility's Cucumber, Mint & Lime Popsicles

Cucumber, Mint & Lime Popsicles

Course: Sweets
Prep Time: 10 minutes
Total Time: 8 hours 10 minutes
Servings: 1 dozen
Author: Marta Rivera
Peeling the skin of the cucumber helps to rid the popsicle of any bitterness. Be sure to use Persian limes and not the key lime variety.
Print Recipe

Ingredients

  • 1 English cucumber peeled and sliced
  • 1/2 cup freshly squeezed lime juice about 6 limes
  • 1/2 cup simple syrup*
  • pinch of kosher salt
  • 1/4 cup fresh mint leaves
  • *see note

Instructions

  • In a blender combine the cucumber slices, lime juice, simple syrup and salt. Blend until smooth.
  • Add the mint leaves and pulse until finely chopped. You want to avoid blending the mint leaves too much or you'll have a murky-looking popsicle.
  • Pour the mixture into popsicle molds and freeze for 30 minutes.
  • After 30 minutes, insert popsicle sticks into the molds and allow to freeze for an additional 7 1/2 hours (or overnight).
  • Unmold* and enjoy!
  • *see note

Notes

Simple Syrup Recipe:
  • 1/2 cup sugar
  • 1/2 cup water
  In a small pot, combine the sugar and water. Stir to dissolve slightly. Bring to a boil over medium-high heat. Once the sugar has dissolved, remove from heat and allow to cool completely before use. 
*Some molds release the popsicles easier than others. My foolproof way to get mine out is to running really hot water over the inverted popsicle mold, turn it right side up and unmold quickly. I run hot water over them again if they fail to release easily.