Recipes by Diana Chavarro & Jason Sandell, owners of Las Paletas
Cucumber lemonade lollies
- 125ml (½ cup) freshly squeezed lemon juice
- 375ml (1½ cups) water
- 30ml (2 tbsp) castor sugar
- 200g cucumber, seeded and grated
Add the lemon juice, water and sugar to a food processor and blend until smooth.
Pour half of the mixture into the moulds to fill them about halfway, leaving enough space to add the cucumber at a later stage. Freeze the mixture until it has a slushy consistency, about 1 hour.
Divide half of the grated cucumber, followed by the leftover mixture and the remaining cucumber, evenly among the moulds. Freeze for a further 4 – 6 hours.