Refreshing sweet cucumber popsicle with a zing of lime juice and some heat from a jalapeno. Easy how to recipe using a progressive international mold
Prep Time: 3hours
Total Time: 3hours
Peel the English cucumbers.
Core the jalapenos removing all the seeds and the inner pith (the white part inside the peppers - they have a lot of the heat of a jalapeno)
Run the cucumbers and jalapeno peppers through a juicer. Pour the juice in another bowl.
Squeeze the juice out of the lime into the cucumber and jalapeno juice. Stire in the sugar until completely dissolved.
Pour the mixture into popsicle molds.
Freeze until solid (about 3 hours).
Alternate Method If you do not have a juicer, here is another way to make these popsicles. Add the cucumbers and jalapeno into a food processor or blender and pulse until extremely mushy. Place a strainer over a large bowl. Dump the cucumber/jalapeno mixture into the strainer and press on it with a spoon or rubber spatula to strain the juice. When no more juice is able to come out of pulpy mixture, remove the strainer and discard the pulp. Continue with the above instructions at #5.