Citrus and cucumber icy poles

Name: Citrus and cucumber icy poles
Prep time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 2 each lemons and limes, peeled, white pith removed; 1/3 cup (80ml) rice malt syrup; 3 eggwhites; 1 cup (250ml) sparkling water; 200g baby cucumbers (cukes), thinly sliced; 1/2 bunch mint, sprigs picked

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Feb 11, 2018

Refreshingly cooling and bursting with citrus, these icy poles are a must-try.

2 each lemons and limes, peeled, white pith removed
1/3 cup (80ml) rice malt syrup
3 eggwhites
1 cup (250ml) sparkling water
200g baby cucumbers (cukes), thinly sliced
1/2 bunch mint, sprigs picked

Method

1.

Place lemon, lime, rice malt syrup, eggwhites and 1/2 tsp salt flakes in a blender and whiz until well combined. Strain through a fine sieve into a jug and stir through sparkling water. Divide among icy pole moulds, stopping 3cm from top of each mould. Fill moulds with sliced cucumber and mint, pushing down with a knife to press up against sides of moulds.
2.

Cover mould tops with foil. Using a small, sharp knife, cut a small hole through centre of foil over each mould and insert a paddle-pop stick. Freeze overnight. Remove icy poles from moulds and serve immediately.

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