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Pineapple Cucumber Popsicle/Ice Pop

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“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.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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

Directions

  1. Set a cheesecloth-lined strainer over a bowl.
  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. You will need ½ cup cucumber water.
  4. In a blender, purée the pineapple chunks with the juice, Simple Syrup and cucumber water.
  5. Pour into popsicle molds and add the diced pineapple.
  6. If you like, thinly slice the remaining cucumber and place a slice in each mold. Freeze.

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