Cucumber, Apple, Mint & Lime Pop recipes by Liana Raine. Photo – Phu Tang. Styling – Gemma Lush.
(This recipe assumes you will use a domestic pop mold with 10 individual molds at 85ml each).
170g Lebanese cucumber
350ml apple juice (fresh if possible)
300ml sugar syrup* (see bottom of this post)
Juice of 1 lime
Handful of mint leaves
Peel the cucumbers and roughly dice. Put into a blender with the apple juice, sugar syrup and lime juice and blend until smooth. Add the mint leaves and blend until the mint is coarsely chopped, but you can still see small pieces.
Pour the mixture into the popsicle molds and freeze overnight or until rock solid.
To remove the pops, quickly immerse the molds into a bowl of warm water to help release the pops.
Serve pops on their own, or, for the grown ups, dunked into a glass of Pimms (or gin) for that extra bite!
For all our popsicle recipes this month, please refer to the simple sugar syrup recipe below.
Boil 1 cup of raw sugar in 2 cups of water until the sugar dissolves, and leave to cool. This will make more than you need for any one recipe – store additional syrup in the fridge for your next popsicle-making session!
Liana Raine pops can be found at various stockists across Sydney, and their sweet little pop cart can be found everyday over summer at The Sydney Opera House! They also cater weddings and events – for more info visit the Liana Raine website.