top of page



  • 1 Lebanese Cucumbers, Sliced

  • 60ml Agave Syrup

  • 80ml Lime Juice

  • 1 Tablespoon Mint leaves, chopped

  • 625ml Water

  • 2 Baby Cucumbers, thinly sliced


  1. Place the Lebanese cucumbers in a small food processor and process until smooth.

  2. 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.

  3. 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.

bottom of page