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    You are in: Home / Recipes / Pineapple Cucumber Popsicle/Ice Pop Recipe
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    Pineapple Cucumber Popsicle/Ice Pop

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Molly53's Note:

    Akin to Mexico's paletas, this summertime treat for grownups is based on a cocktail from the Jack Falstaff restaurant in San Francisco. Freezing time not included in preparation time. From the Houston Chronicle.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 large cucumber
    • 1/2 cup fresh pineapple chunk
    • 1/2 cup pineapple juice
    • 1 tablespoon simple syrup (equal parts granulated sugar and water, heated until the sugar crystals dissolve)
    • 1/2 cup fresh pineapple, diced and frozen

    Directions:

    1. 1
      Set a cheesecloth-lined strainer over a bowl.
    2. 2
      Grate most of the cucumber into the strainer, then twist and squeeze the cheesecloth to extract as much of the liquid as possible.
    3. 3
      You will need ½ cup cucumber water.
    4. 4
      In a blender, purée the pineapple chunks with the juice, Simple Syrup and cucumber water.
    5. 5
      Pour into popsicle molds and add the diced pineapple.
    6. 6
      If you like, thinly slice the remaining cucumber and place a slice in each mold. Freeze.

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    Ratings & Reviews:

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    Nutritional Facts for Pineapple Cucumber Popsicle/Ice Pop

    Serving Size: 1 (147 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 46.4
     
    Calories from Fat 1
    29%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.5 mg
    0%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 7.9 g
    31%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    simple syrup

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