SPICY CUCUMBER-LEMONADE POPSICLES

Cucumbers are so plentiful during the summer, and these sweet, salty, spicy popsicles make mighty fine use of them. Ancho chili and cayenne add an unexpected kick and subtle color to these.

Special equipment: popsicle molds, popsicle sticks

1 large English cucumber (about 12 inches)

Juice of 1 ½ lemons (about 1 ½ tablespoons)

Juice of ½ lime (about 1 tablespoon)

⅓ cup cane sugar

1 ½ tablespoons light agave nectar

⅛ teaspoon sea salt flakes

⅛ teaspoon ancho chili powder

Scant ⅛ teaspoon cayenne pepper

Peel the English cucumber and chop it into 3-inch pieces. Put the cucumber, lemon juice, and lime juice into a food processor, and process until the mixture appears smooth and liquid. Place a fine mesh strainer over a bowl and strain out any pulp. Press the pulp repeatedly with a silicone spatula to release all of the juice. Discard the pulp.

Whisk the juice mixture with cane sugar, agave nectar, salt, ancho chili powder, and cayenne pepper until fully combined. Pour into the popsicle molds. This recipe makes 5 pops, but it can easily be doubled. Freeze them for at least 4 hours, and then briefly run warm water over the outside of the molds for easy removal of the pops.

Makes 5 pops.