Easy Lemon Popsicles

Why You’ll Love This Recipe

There’s nothing like a glass of refreshing lemonade (try out this fresh strawberry lemonade) on a warm summer’s day… unless it’s these homemade lemon popsicles, that is! Since they’re stored in the freezer, you’ll always have them to hand for BBQs, pool parties, and any time you feel a craving.

They’re so easy to prepare, made with just 4 simple ingredients in a few minutes – no heating required. Plus, by using fresh lemon juice, you get to avoid the artificial colors, sweeteners, and flavors in powder mixes. In fact, they’re gluten-free, dairy-free, nut-free, and vegan, and can even be made with sugar alternatives.

Best of all, with just a single ingredient swap, you can enjoy this recipe as either creamy or frozen lemonade popsicles! Looking for more ways to enjoy lemon this summer? Try basil lemonade, cucumber lemonade, or even a simple lemon dressing over all our favorite salads.

Looking for more popsicle recipes? You might also enjoy these easy strawberry popsicles, chocolate peanut butter protein popsicles, healthy watermelon popsicles, and banana popsicles!

The Ingredients

Alternatively, for a lemonade popsicle recipe, use cold water instead of plant milk.

Recipe Add-Ins

Flavor homemade lemon ice pops in all the ways that you would regular lemonade:

• Fresh herbs: i.e., mint, basil, thyme, or rosemary. Either blend them into the mixture or leave them to marinate in the mixture for an hour before removing them and freezing the popsicles.
• Fruits: Add fresh berries (like blueberries, raspberries, strawberries, etc.), chopped mango, or a fruit compote to the lemon popsicle recipe for texture and flavor.
• Chia seeds: A tablespoon of chia seeds adds texture and a nutrient boost.

How to Make Lemon Popsicles

If the molds don’t come with sticks, cover the mold with foil, then place the sticks in – the foil will hold it in place.

FAQs

Pro Recipe Tips

• To avoid mess: Use a funnel (or pitcher) to pour the lemon ice lolly mixture into the popsicle molds.
• Don’t over-fill: Leave a small amount of headspace (about ½-inch) for expansion.
• To melt the sugar easier: Use a small portion of hot plant milk (or water if making lemonade popsicles) to help dissolve the sugar faster.

Storage Instructions

You can leave them in the popsicle molds until you’re ready to eat. These are the molds I used in the photo (in green). You can also store the lemon ice pops for up to 2 months in the freezer individually wrapped in parchment paper, then in A Ziplock/Stasher bag.