A little bit cool and refreshing…a little bit hot and sweaty. The black pepper corn’s cucumber and Jalapeno popsicle will result in a popsicle that is delicious if not a confusing experience.
4 English cucumbers
2 jalapeño peppers
⅔ cup sugar
Peel the English cucumbers.
Core the jalapeños removing all the seeds and the inner pith (the white part inside the peppers – they have a lot of the heat of a jalapeño)
Run the cucumbers and jalapeño peppers through a juicer. Pour the juice in another bowl. Squeeze the juice out of the lime into the cucumber and jalapeño juice. Stire in the sugar until completely dissolved. Pour the mixture into popsicle molds. Freeze until solid (about 3 hours).