Tangy Lemon Ice Pops

5 from 1 vote

POPSICLE TIP: Make sure there's an open spot in your freezer where the mold can safely sit and where it won’t tip over. You may have to run the frozen popsicle under the tap for a second to loosen it before popping out and serving. You can also make your own molds by using leftover small yogurt containers or even ice cube trays. Let the mixture freeze a little first before sliding a small stick into the center. It will stand upright better if the mixture is already partially frozen.

5 from 1 vote

Tangy Lemon Ice Pops

By Diane Kochilas

Prep Time 10

Servings

Recipes, Sweets & Desserts

Prep Time 10

Servings

Recipes, Sweets & Desserts

Ingredients

3 cups water
1/2 cup fresh lemon juice
5-6 Tbsp Greek blossom thyme or pine honey

Instructions

Juice the lemons and pour the measured juice into a large bowl, pitcher, or measuring cup. (Make sure it's something that's easy to pour from). Add in the honey and water and whisk until well combined.
Carefully pour the mixture into each compartment of your popsicle mold and freeze for 4 to 6 hours or overnight. You can add a lemon round to each popsicle for decoration – it will look very pretty when frozen!

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Tangy Lemon Ice Pops