½ large honeydew melon, peeled, deseeded and chopped
1 cucumber, peeled, deseeded and chopped
1 lime juice
2 tbsp sugar
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
Our food stylist added some super-thin slices of cucumber to the moulds before freezing to make these ice pops looks extra pretty!