1 Lebanese Cucumbers, Sliced
60ml Agave Syrup
80ml Lime Juice
1 Tablespoon Mint leaves, chopped
2 Baby Cucumbers, thinly sliced
Place the Lebanese cucumbers in a small food processor and process until smooth.
Using a fine sieve, strain the mixture and discard the pulp to create approximately ¼ cup of liquid. Place the liquid in a medium jug, add the agave, lime juice, mint and water and whisk to combine.
Divide the mixture between popsicle moulds – or even pour into an ice cube tray. Divide the baby cucumbers between the moulds and freeze for 1 hour. Insert popsicle sticks and freeze for a further 2–3 hours or until frozen.