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.
Don’t forget to #asaucykitchen if you try this recipe You can also post your pictures to my facebook page!
- 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
- Add all of your ingredients to a blender and blend until smooth.
- Pour the mixture into your popsicle moulds and freeze until solid for 3-4 hours.
- 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.