Raise your hand if you always forget how hot and horribly humid summer gets (*raises hand wayyy up*). These 90-degree streaks are stifling, and for evening runners like me, all I have to say is GOOD LUCK. (Though I have been doing some morning workouts lately—more on that in another post.) The best reward after an almost-too-sweaty-to-handle run is a frosty ice pop, which is why I invested in some popsicle molds last summer. Last week I made these refreshers: cucumber, lime and mint popsicles.
The recipe I used only called for six ingredients, one of which was water, so they were super simple. The biggest step was No. 1, where I processed the cucumber to a fine pulp and strained it for the juice that goes into the popsicle mixture. (I felt a bit wasteful discarding the pulp, so if you make these, maybe you’ll find a use for it in some cucumber soup or something.)
The rest of the process was just chopping, slicing and stirring. I cut thin slices and rounds of the baby cukes to see which looked better in the popsicles. The tricky part is that the cucumber pieces will float to the top when you pour the mixture into the molds, so unless you can force one to stay at the end of the stick, all of the garnish will be at the bottom of your pops when all is said and done. Aesthetics aside, this annoyed me because it was weird to eat a bunch of cucumber at the end of my popsicle, and I would have preferred them evenly spread throughout.
All in all, though, these were incredibly refreshing, and the watery cucumber cut the zesty lime juice nicely. There was just enough agave nectar in the mixture to keep the popsicles from being sour, while also not making them too sweet. I’ll slurp to that.
YOUR TURN: How do you cool down after a summer run? Have any popsicle recipes I should try?