Let’s pretend you and I are at the spa, and they just handed us icy cold cucumber pops studded with fresh raspberries. Well, if you and I are friends enough to go to a spa together, you probably would assume that I snuck vodka in my purse to dunk these popsicles in. When you eagerly reach for the vodka without a hint of judgement in your eyes, you and I just elevated to best friend status.
My new best friend lately is the juicer. No, I don’t juice gigantic kale leaves, and then instagram it to make you feel bad about your diet choices that day. (but I live with someone who does!). I juice things for cocktails, which is way more fun. I’m not the only cool cat that does it—check out Joy’s carrot juice Bourbon cocktail! I want to re-tox with her so bad.
I can’t get over how fresh-tasting a cucumber is right out of the juicer. One thing I learned with juicing this summer is that you must always include a lemon. Lemons make everything not taste like dirt, ya know? I also throw in a knob of ginger because I like the heat and spice.
For these cucumber pops, I juiced a giant cucumber from my garden. It gave me about 1 1/2 cups of juice. Crazy, right? I also peeled a lemon and tossed it in the juicer, too. I left out the ginger this go around, but I’ll probably add it next time. Taste the juice before making the popsicles—you may want to stir in 1-2 tablespoons of agave nectar. I’ve grown accustomed to the earthy taste of fresh juice, but if you’re new to it, please, stir in a little sweetener. You’ll love it more, and you’re still getting your veggies, so what’s the harm?
One little persnickety thing about fresh juice: it separates. So, to make these gorgeous green pops with raspberries floating in them just so, I ended up pouring the mixture in and then stirring several times before it froze solid. I know, it sounds like a pain. But not as big a pain as my Earl Grey latte pops with all the stripes, I swears.