Lavender Honey, Raspberry, Cucumber, and Edible Flower Popsicles

LA RECETTE

1. In a saucepan, combine the lemon juice and raspberries (reserve 10 whole raspberries for the cucumber water). Heat over medium heat, stirring occasionally for about 10 minutes until the raspberries break down into a compote.
2. Meanwhile, in a large bowl, combine the sliced cucumber, the 10 reserved raspberries, water, and 1 tbsp of Provence Lavender Honey PGI. Stir gently until the honey dissolves, then set aside.
3. Pass the cooked raspberry compote through a fine-mesh sieve to remove the seeds.
Tip: Collect the smooth raspberry juice in a measuring cup with a spout for easier pouring.
4. Stir the 60g of Provence Lavender Honey PGI into the warm raspberry juice until well combined.
5. Assembly Option 1 (All-Pink Popsicles): Divide the raspberry juice evenly among the popsicle molds, then top with the cucumber water, leaving about 1cm of space at the top. Press a few cucumber slices and edible flowers against the inner walls of the molds if desired.
Assembly Option 2 (Layered / Gradient Popsicles): Pour the raspberry juice into the molds and freeze for 45 to 60 minutes. Once slightly set, pour the cucumber water over top (leaving 1cm empty at the top), then press in the cucumber slices and edible flowers.
6. Cover the molds and insert the wooden sticks. Freeze for at least 12 hours.
7. Unmold gently and enjoy!
Tip: For metal or hard plastic molds, run cold water over the outside to help release the popsicles smoothly.