- Level: Easy
- Total: 6 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 10 large pops or 16 small
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 84
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
These are Molly’s fun way to get her kids to eat their vegetables, since everything is more fun to eat on a stick! Also, with the addition of beet vodka on the side, these can be turned into the ideal brunch drink that’s a little bit healthy and a little bit boozy for the grown-ups.
- Level: Easy
- Total: 6 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 10 large pops or 16 small
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 84
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
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Directions
Special equipment:
4-ounce or 6-ounce paper cups and ice pop sticks or 8-count popsicle molds; 1-inch painter’s tape- Into a blender carafe, add the cucumbers, gin or vodka (if using), honey, lemon zest and juice and za’atar. Blend on high speed until very smooth.
- Pour into small paper cups (either sixteen 4-ounce cups or ten 6-ounce cups) or ice pop molds and sprinkle each with a small pinch of za’atar. (I prefer paper cups since it makes them easier to unmold – you just rip them off. Also, I can literally never find my ice pop mold.) Adhere a strip of painter’s tape to cover the top of each cup, cut a small slit in the center of the tape and drop in an ice pop stick. (Alternatively, you can simply place the cups into the freezer, freeze for 20 minutes and then insert the sticks.) Freeze until frozen solid, at least 6 hours.
- Rip off the paper cups and enjoy. Serving tip: If choosing not to include the alcohol into the juice mixture, you can serve the ice pops in rock’s glasses with 2 ounces of vodka.
