Wash all produce thoroughly, especially the lemon and cucumber since you are using the skin. Chop the green apple into rough chunks, skin on. Chop the cucumber into rough pieces, skin on. Peel and chop the kiwis. Chop the lemon into chunks and remove any seeds carefully before it goes into the blender.

Add the green apple, cucumber, kiwi, lemon, mint leaves, honey, and Himalayan salt to a blender. Pour in the coconut water. Blend on high speed for a full 60 seconds until the mixture is completely smooth and vibrant green with no visible chunks remaining.

Set a fine mesh sieve over a large bowl or pitcher. Pour the blended mixture through the sieve. Once most of the liquid has passed through use the back of a large spoon to press the pulp firmly against the mesh. Keep pressing until no more liquid comes through. The pressed pulp is where the most vibrant color and concentrated flavor lives so do not skip this step.

Pour the strained liquid slowly and evenly into the silicone ice cube mold filling each cavity to the top. Transfer carefully to the freezer and freeze overnight or for at least 8 hours until the cubes are completely solid all the way through.

Pop two cubes out of the mold and drop into a glass of sparkling water. Watch as the green color slowly bleeds into the bubbles as the cubes melt. Serve immediately and enjoy as they slowly release their flavor into the drink. Still water works too if sparkling is not your thing.