Cucumber Sriracha Pops

As delicious as our chocolate truffles are, they just can’t cool you off like one of our refreshing ice pops.  Here is a super cool and spicy treat that will keep you as cool as a cucumber this summer.

Cucumber Sriracha Pops
Yields: 10 – 3 oz. Pops
1.5 lbs.     cucumbers
1/4C     honey
1/3C    sugar
1/3C    water
1 tbsp    lime juice
1 tsp    sriracha hot sauce

1.    Put empty pop mold in freezer to chill, and submerge 10 pop sticks in water to soak.

2.    Bring water, sugar, and honey to a boil to dissolve the sugars. Set aside to cool.

3.    Cut cucumbers into ½-1 inch pieces and puree in blender until smooth. Strain through a fine mesh strainer to get mostly juice and some puree.

4.    Combine strained cucumber, lime juice, sriracha sauce, and sugar/water/honey mixture.

5.    Pour mixture into pop molds, leaving about ¼  inch space at the top for expansion when freezing.

6.    Put lid on pop mold. Insert pop sticks. Put in freezer to freeze until solid (about 2-4 hours).

7.    To remove pops from mold, remove the lid, dip the bottom part of the mold in lukewarm water bath for a few seconds to release. Then, pull each pop out individually.

8.    Eat immediately or place in airtight plastic bag to store for later.

*The pops will keep for about a week in the freezer.