Ingredients
- 3 large cucumbers (1.5 to 2 pounds)
- 3 cup fresh cucumber juice
- 1/2 cup fresh-squeezed lime juice
- 1 tablespoon fleur de sel or other medium course sea salt
Preparation
Baking Directions:
Put about 3 large cucumbers (1.5 to 2 pounds) into a fine mesh juicer with skins on.
It should yield about 3 cups of cucumber juice.
Juice should be used as soon as possible before it turns an ugly, dark army green.
Mix ingredients together and bring to a simmer, then cool quickly, stirring in an ice bath (bright green color will darken a bit; it can't be helped).
Pour into ice pop molds and freeze.
