Strawberry-Cucumber Ice Pops

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Dawn Perry

Makes 24 to 30 Servings

Source

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

Thirty 2-ounce ice-pop molds and wooden sticks

Method

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.

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.

Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.