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Recipe: watermelon cucumber popsicles

watermelon-cucumber-popsicles

A few weeks ago I shared a recipe for pickle popsicles. Although they are amazing, albeit weird in their own right, they are not the kind of treat I want to eat every day. I much prefer a sweet, fruit-based popsicle to a salty one. So, I got to thinking about new flavor combinations and came up with one that included sweet watermelon, refreshing cucumber and tart lime.

I love the idea of healthy, homemade popsicles without all the added sugar, preservatives and strange food coloring. I also love the chance to sneak a vegetable or two in a dessert whenever possible, after all who doesn’t need more vegetables in their lives? These are sweet but not too sweet, super simple to make and they just plain taste like summer. The watermelon and the cucumber are also full of water to help replenish and rehydrate you after your runs.

All you need is a food processor, a fine sieve and some popsicle molds or ice cube trays. If you’re thinking about buying popsicle molds but haven’t yet, just do it. I bought mine for less than $10 (here’s a great option on Amazon). It will inspire you to make all sorts of healthy combination and if you have kids or nieces or neighbors, you’ll definitely earn points for sharing these sweet treats.

Watermelon cucumber popsicles (vegan, gluten-free)

Ingredients

  • 3 cups diced watermelon
  • ½ English cucumber
  • Juice of 1 lime
  • 2 tablespoons maple syrup

Directions

  1. Place diced watermelon and chopped cucumber in a food processor with an S blade. I used an English cucumber because it’s what I had in my fridge but I’m sure you can substitute a regular cucumber as well.
  2. Add lime juice and maple syrup.
  3. Process unless there are no big pieces in the mixture, about two minutes.
  4. Next, run the liquid through a fine sieve into a large glass measure cup. I used the back of a wooden spoon to squish the pulp and get the extra juice out.
  5. Pour mixture into molds.
  6. Freeze for 4-6 hours or overnight. Note: If you don’t have popsicle molds feel free to fill up ice cube trays with mixture. Cover the tray with plastic wrap then stick toothpicks through the wrap to hold them in place. Freeze to set, then remove the plastic warp. 

Makes 6 popsicles.

 Photos and article by Lisa Horvath.

Related: WalkJogRun guide to summer running (and eating)