Lemonade Popsicles

These homemade 3-ingredient Lemonade Popsicles are the perfect refreshing treat for a hot day. Sweetened with honey, this recipe uses the whole lemon!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 55kcal

Author Tessa

Ingredients

1 whole lemon cleaned, sliced into quarters, with exposed pith and seeds removed
½-3/4 cup honey or to taste (agave syrup or organic cane sugar if vegan)
2 cups cold water
pinch of salt

Optional

½ cup raspberries, blueberries, or chopped strawberries

Instructions

In a high-powered blender, add lemon wedges, honey, water, and pinch of salt. Blend until completely smooth. Taste/test for desired sweetness and add more sweetener if needed.
Strain the mixture into a 2-cup liquid measuring cup.
Pour the strained mixture into a 10-cavity popsicle mold, filling ¾ of the way full. If using raspberries, divide evenly and add to molds. Add sticks and place in freezer until solid.
For best results, allow the frozen pops to sit for a couple of minutes at room temperature before removing from the ice pop mold.

Notes

If possible, choose organic lemons. Whether using organic or conventional, give them a good washing before use.

Thinner-skinned lemons are best because they have less pith. You want a lemon with smooth, unblemished skin.

Cut the ends off and discard. These pointed little ends contain mostly pith, and will create a more bitter taste.

Remove the seeds that you can see. This will also cut down on the bitterness.

If you prefer not to use the whole lemon, then peel the lemon, section it, and blend as directed.

Nutrition