Strawberry Cucumber Ice Pops

Using frozen strawberries ensures a consistent sweetness and vibrant red colour.

2 English hothouse cucumbers, peeled, chopped
4 (10 oz) bags frozen strawberries
1½ tsp. lime zest, finely grated
½ cup lime juice, freshly squeezed
½ cup sugar
pinch kosher salt

Special Equipment:
thirty 2 oz ice-pop molds and wooden sticks

Purée 1 cucumber and half of strawberries, lime zest, lime juice, and sugar in a blender until very smooth; transfer to a large pitcher or measuring cup. Repeat with remaining cucumber, strawberries, lime zest, lime juice, and sugar. Season with salt and stir to combine.

Pour strawberry-cucumber mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.

Makes 24-30 servings.

Make Ahead: Ice pops can be made 1 week ahead. Keep frozen.