Melon and cucumber ice-pops

Makes 12

adjust servings:

x1 x2 x3

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½ large honeydew melon, peeled

1 cucumber, deseeded and chopped

1 lime juice, peeled

2 tbsp sugar, deseeded and chopped

7-8 mint leaves

12 wooden popsicle sticks

In a food processor or blender, whizz all of the ingredients together, working in batches if necessary.
Drain the mixture through a fine mesh sieve, squeezing out as much liquid as possible.
Pour into popsicle moulds, then cover and freeze for 6-8 hours until solid, sticking in the wooden popsicle sticks after an hour or so.
To remove the popsicles from the moulds, run tap water around the sides for a few seconds.

Per serving: 33kcals, 0.1g fat (0g saturated), 8.5g carbs, 6.8g sugars, 0.5g protein, 0.8g fibre, 0.011g sodium

TOP TIP:
Our food stylist added some super-thin slices of cucumber to the moulds before freezing to make these ice pops looks extra pretty!

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