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Epicurious
Bon Appétit

Strawberry-Cucumber Ice Pops

By Dawn PerryPhotography by Alex Lau
Image may contain Weapon Weaponry Bomb and Dynamite
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

  1. 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.

TagsFrozen DessertDessertAmericanCucumberVegetableStrawberryBerryFruitLimeCitrusSummerEasyNut FreeGluten FreeVeganDairy FreeFourth of JulyMemorial DayLabor DayBon Appétit
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