• Recipes by Diana Chavarro & Jason Sandell, owners of Las Paletas 

    Cucumber lemonade lollies

    Serves: 8 – 10 (80ml each)
    Cooking Time: 5 minutes + 5 – 7 hours, to freeze


    • 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.