Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Minty Cucumber Lime Pyramid Pops

Desserts from Issue 5 – Spring / Summer 2014 – Caravan

In the throes of summer, when temperatures are at their most sweltering, nothing seems quite so genius as the icy wonder that is a popsicle. They are, essentially, respite on a stick. So nice, we made recipes for them twice—one, a mojito-esque mint, cucumber, and lime; the other, a pleasantly tart strawberry lemonade shrub. Because, as Noel Gallagher once crooned, “all your dreams are made of strawberry lemonade.”

makes 10 popsicles

  • 1 ½ cups water
  • 1 ⅓ cups lightly packed mint leaves, divided
  • cup sugar
  • 1 English cucumber, peeled and chopped
  • ¾ cup cup fresh lime juice (about 6-8 limes)

  • 1

    Bring water, sugar, and 1 cup mint to a simmer in a small saucepan and stir until sugar dissolves. Strain through a fine mesh sieve then cool completely.

  • 2

    Purée cucumber and remaining ⅓ cup mint in a food processor or blender until smooth. Strain through a fine-mesh sieve. Stir in 
lime juice and cooled mint syrup. Pour into popsicle molds and freeze overnight.