Cucumber Lime and Apple Beet Popsicles

Posted on 29 June 2015


Craving Summer? We know we are!
Try These Delicious Cucumber-Lime and Apple-Beet Popsicles to give you a taste of Summer - and they're good for you too!  

INGREDIENTS
  • For the Cucumber-Lime with Kiwi and Mint:
    Yields 8 (2.5 oz) ice pops

    12 oz (1.5 cups) cucumber juice from about 2 medium English cucumbers – peeled
    6 oz – 8 oz (3/4 to 1 cup) mint simple syrup – depending on how sweet
    you like it
    4 oz (1/2 cup) fresh lime juice
    20 g (1 cup, packed) mint leaves (from about 1 bunch)
    2 or 3 kiwis – peeled and thinly sliced

  • For the Apple Beetroot:
    Yields 8 (2.5 oz) ice pops

    12 oz (1.5 cups) fuji apple juice – from about 3 apples, cut in half and cored
    8 oz (1 cup) golden beet juice – from about 4 beets, peeled and trimmed
    1.5 oz (3 tablespoons ) turmeric juice – from about 3-5 pieces of
    turmeric root washed and peeled
    1.5 oz (3 tablespoons) ginger juice – from about a 5” piece of ginger
    root washed and peeled
    2 oz (4 tablespoons) simple syrup (or more to taste)

HOW TO MAKE THEM:

  • For the Cucumber-Lime with Kiwi and Mint:
    Make the simple syrup. In a medium saucepan, heat 1 cup of stevia and 1
    cup of water over medium-high heat, stirring until dissolved. Turn off
    the heat, add the mint, cover, and steep 30 minutes to 1 hour. Strain
    to discard the mint. Refrigerate up to 2 months.

    Make the juice. In a juicer, juice the cucumber, measure out 12 oz
    (1.5 cups), and set aside. Alternatively, coarsely chop the cucumbers
    and purée in a food processor until smooth. Strain through a fine-mesh
    sieve, measure out 12 oz (1.5 cups), and set aside.

    In a large pitcher, combine the cucumber juice, the lime juice, and
    the desired amount of simple syrup. I prefer to use 6 oz (3/4 cup) of
    simple syrup, which makes a sweet but not too sweet ice-pop. Add a
    full 8 oz (1 cup) of simple syrup for something a little sweeter.

    Freeze the ice-pops. Divide liquid among the ice-pop molds filling
    half way. Insert a kiwi slice in each mold and freeze until partially
    solid and slushy in consistency, about 1 hour. Fill the molds the
    remainder of the way and insert another kiwi slice and stick into each.
    Freeze until solid, about 4 hours more.

    For the Apple Beet:

    Make the simple syrup. In a medium saucepan, heat 1 of cup stevia and 1
    of cup water over medium-high heat, stirring until dissolved.
    Refrigerate up to 2 months.

    Prepare the juice. Using a juicer, separately juice the apples, beets,
    turmeric, and ginger and measure out the correct amount of each before
    adding the liquid to a large pitcher. Stir in the desired amount of
    simple syrup. I prefer to use 2 oz of sugar, which makes these
    ice-pops taste more like a cold-pressed juice. Add a bit more for
    something a little sweeter. An extra tablespoon of mango juice in each
    ice-pop mold would be a nice alternative.

    Freeze the ice-pops. Divide liquid among the ice-pop molds filling
    almost to the top and insert a stick into each. Transfer to the
    freezer and freeze until solid, about 5 hours. To prevent the ice-pops
    from separating, carefully stir up the liquid periodically using the
    stick in the first 1 hour. Once the ice-pops begin to set you can stop
    stirring.

Enjoy!

Xx

 

Recipe via Eye Swoon

More Posts

Join our Mailing List

Sign up to receive our email updates

Search our store

It looks like you're in the . Would you like to shop the US site? ? Yes Please! or No Thanks