Alex Lau
Using frozen strawberries ensures a consistent sweetness and vibrant red color.
Recipe information
Yield
Makes 24 to 30 Servings
Ingredients
2 English hothouse cucumbers, peeled, chopped
4 10-ounce bags frozen strawberries
1½ teaspoons finely grated lime zest
½ cup fresh lime juice
½ cup sugar
Pinch of kosher salt
Special Equipment
Thirty 2-ounce ice-pop molds and wooden sticks
Preparation
Step 1
Purée 1 cucumber and half of strawberries, lime zest, lime juice, and sugar in a blender until very smooth; transfer to a large pitcher or measuring cup. Repeat with remaining cucumber, strawberries, lime zest, lime juice, and sugar. Season with salt and stir to combine.
Step 2
Pour strawberry-cucumber mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.
Step 3
Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.
