Sweet and tangy Cucumber Lime Mint Paletas – the perfect frozen treat of blended up cucumber, kiwi, lime and mint. Just blend, freeze and enjoy on a hot summers day! Paleo, Vegan, Low FODMAP, and AIP friendly

Disregarding the 5 minute blitz of snow we had last week, summer is no doubt on its way and I for one am PUMPED.

Give me sunshine. Give me heat. Give me all the frozen treats starting with these Cucumber Lime Mint Paletas. Cool?

If you’re wondering why I decided to call these paletas instead of popsicles it’s not because I’m trying to pretend like I’m being fancy (ok maybe a little). Really though I just felt like paletas is a more appropriate name considering that I started out making aguas frescas and decided to turn them into popsicles instead. Having just received my new ice lolly mould in the mail Mike and I have been itching to make anything and everything popsicle related.

Truth is I decided to change course once I started to strain the pulp from the juice and realized just how much I’d have to throw away. I hate food waste, and pulp or no pulp, I couldn’t bring myself to just chuck it out. Besides, I’d rather be drowning in cucumber and mint rather than wondering where it all went.

These paletas are super easy to make – just blitz everything together in a blender and pour into your popsicle moulds to set. Depending on the type of sweetener you use you can customize these popsicles to suit your diet – paleo/low FODMAP/vegan etc. I like these popsicles quite tangy, but if you’re like Mike and have more of a sweet tooth feel free to add an additional tablespoon or so of your sweetener- tasting as you go until you’re happy.

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Recipe

Cucumber Lime Mint Paletas

Yield: 6 popsicles Prep Time: 4 hours Total Time: 4 hours

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Sweet and tangy Cucumber Lime Mint Paletas - the perfect frozen treat to enjoy on a hot summers day! Paleo, Vegan, Low FODMAP, and AIP friendly

Ingredients

• 1 lb cucumbers, about 2 medium cucumbers diced
• 1/2 cup fresh lime juice, 118 ml, 5-10 limes depending on how juicy they are
• 1 1/4 cup packed mint leaves, stems removed
• 4 kiwis peeled
• 1/4 cup | 79 g maple syrup
• 1 1/4 cup | 300 mlwater

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Add all of your ingredients to a blender and blend until smooth.
2. Pour the mixture into your popsicle moulds and freeze until solid for 3-4 hours.

Notes

• Maple syrup keeps this recipe low FODMAP but you can also use 1/4 cup honey (85 g) or agave (87 g) instead
• This makes 6-12 popsicles depending on the size of your popsicle mould.

Nutrition Information

Yield: 6

Serving Size:

popsicle Calories: 85Sodium: 10mgCarbohydrates: 20gFiber: 2gSugar: 13gProtein: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Desserts Cuisine: Mexican American