This recipe was inspired by a trip to mexico. I drank a lot of micheladas (beer + lime juice + salt + hot sauce) during my visit and I recently came up with this refreshing ice pops version (including fruit & veg!) If you'd like, you can also add a generous pinch of salt along with the lime wedge for a spicy-sweet-salty-cold combination. —runnerskitchen
What You'll Need
cucumber, peeled and chopped
medium cantaloupe, peeled and chopped
jalapeno, seeded and chopped
Combine the cucumber, cantaloupe, jalapeno, and sugar in a blender and process until pureed.
Fill ice pop molds (or small plastic cups) with the mixture. Freeze for at least 6 hours. If using plastic cups, add in a small wooden stick about an hour into the freezing process.
Serve with a slice of lime (for squeezing over the ice pop).