Ingredients:
2 English hothouse cucumbers, peeled, chopped
4 10-ounce bags frozen strawberries
1½ teaspoons finely grated lime zest
½ cup fresh lime juice
½ cup sugar
Pinch of kosher salt
Special Equipment
Thirty 2-ounce ice-pop molds and wooden sticks

Directions:
Purée 1 cucumber and half of strawberries, lime zest, lime juice, and sugar in a blender until very smooth; transfer to a large pitcher or measuring cup. Repeat with remaining cucumber, strawberries, lime zest, lime juice, and sugar. Season with salt and stir to combine.
Pour strawberry-cucumber mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.

Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.