Beachin’ Cucumber Mint Popsicles with Cantaloupe

Veggie Quest is coming to you live from the beach this week with a spa-fresh end-of-summer treat: cucumber-lime popsicles with fresh mint and cantaloupe.

After breakfast, it’s off to the beach to soak up warm sun and swim in the surf before hitting the pool. Then come evening, hubby and I make our way to the pier to catch grumpy blue crabs for dinner, before waking up to do it all over again.

So it’s hard to believe that we’ll have to leave our island paradise TODAY. Not because our vacation time will have run out, mind you, but because as of Saturday morning Hurricane Irene is predicted to be thrashing the island with pounding surf and screaming winds, which—as you can imagine—we won’t be sticking around to see.  Apparently storms of her caliber only hit the Outer Banks once a decade, and we managed to time it with part of our week-long trip—lucky us!

But until we evacuate, you’d better believe I’m going to savor all the beach goodness I can—including these refreshing popsicles.

Beachin' Cucumber Mint Popsicles with Cantaloupe

You can use popsicle molds or small plastic cups and craft sticks to freeze your popsicles. If doing the DIY method, cover the each filled cup with plastic wrap and poke a craft stick through the center of each.

No ratings yet

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Freeze time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Course Dessert

Servings 8 popsicles

Calories 56 kcal

Ingredients

  

1x2x3x

• ½ cup sugar
• 2 Tbsp loosely packed fresh mint leaves
• ½ cup water
• 1 cucumber
• 1 lime, juiced
• ⅓ cup water
• ½ cup tiny cantaloupe cubes about ½-inch

Cook ModePrevent your screen from going dark

Instructions

 

• Place sugar and mint in a small saucepan; muddle mint leaves in sugar. Add ½ cup water, stir, and bring to a boil over high heat. Boil until sugar is completely dissolved. (About a minute.)
  
• Remove from heat and allow syrup to cool. Once cooled, pour through a strainer to remove leaves. This is your mint syrup.
• Peel, seed, and roughly chop cucumber.
  
• Place cucumber, mint syrup, lime juice, and ⅓ cup water in a food processor. Process until smooth. Add more water or lime juice to taste. (Makes about 2 cups of cucumber-lime goodness to pour in your popsicle molds.)
  
• Sprinkle a few cubes of cantaloupe in the bottom of each popsicle mold, then fill each mold with cucumber mixture. Freeze for four hours or until set.
  

Notes

As a variation, my brother suggested swapping watermelon cubes for the cantaloupe cubes, and/or mixing watermelon juice in with the mint simple syrup. Sounds tasty to me!

Nutrition

Calories: 56kcalCarbohydrates: 14gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gSodium: 5mgPotassium: 62mgFiber: 0.4gSugar: 14gVitamin C: 3mgCalcium: 9mgIron: 0.2mg

Keyword gluten free, vegan

Tried this recipe?Let us know how it was!