Go Back
+ servings
Lemon icy pops on bed of ice.

Easy Lemonade Popsicles Recipe

Emma Duckworth
Lemonade Popsicles made with only 3 ingredients are unbelievably refreshing. With that sweet-tangy lemonade flavour, both kids and adults will LOVE these on hot summer days.
No ratings yet
Prep Time 10 mins
Freeze Time 8 hrs
Total Time 8 hrs 10 mins
Method Ice-cream & Popsicles
Cuisine British
Servings 6 popsicles
Calories 69 kcal

Equipment

  • 6 compartment popsicle mold
  • Saucepan
  • jug optional

Ingredients
 

  • 120 ml lemon juice, freshly squeezed - (approx 3-4 lemons)
  • 100 g granulated sugar
  • 480 ml water

Instructions
 

  • Juice the Lemons: Warm the lemons in a microwave for 20 seconds on high or place in hot water until the skin is warm. (This step is optional but recommended to get the most out of your lemons)
    Firmly roll the lemons around on the counter, pressing down firmly with the palm of your hand. This will help release the juices and make your job a lot easier. Cut the lemon in half lengthwise, then squeeze out the juice by hand or with a juicer. 
    Make sure to juice the lemons over a large measuring cup so you can see exactly how much liquid you have. 
  • Make a sugar syrup. Add the sugar and half the water to a small saucepan. Bring to a boil and stir until the sugar has dissolved.
    Remove pan from the heat. Add the lemon juice and remaining water to the saucepan and stir. Pour liquid into a jug and set aside to cool completely.
  • Pour lemonade into popsicle holders and freeze. Give the lemonade a quick stir then fill each mold leaving a ½ cm (¼ inch) at the top. Add the sticks and freeze for a minimum of 8 hours.
    Once ready to eat, run the popsicle mold under warm water for a couple of seconds and pull gently to release the ice pop. Enjoy.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Freeze: These popsicles will last well in the freezer. Once removed from the mold, individually wrap each popsicle with baking paper. Then pop them into a freezer-safe container or ziplock bag and freeze for up to 2 months. The paper will stop the popsicles from sticking together.
TIP 1: Pour lemonade into the popsicle holder with a jug. This is by far the easiest way of filling up the popsicle molds and cutting down on mess and spillages. If you don't have a large enough jug, then mix the lemonade in a large bowl and decant it into a small jug bit by bit. Alternatively, use a funnel to pour the liquid through.
TIP 2: Leave space in the mold for the lemonade to expand. Liquid expands when frozen- don't be caught out with overflowing molds and leave a ¼ inch gap at the top.
TIP 3: Freeze for an hour before putting the sticks in. This is relevant if your molds don't have a lid that holds the stick in place. By waiting an hour for the liquid to partially freeze, the part frozen lemonade will hold the sticks in place. Alternatively, use pegs to hold the sticks in place

Nutrition

Calories: 69kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 22mgFiber: 1gSugar: 17gVitamin A: 1IUVitamin C: 8mgCalcium: 4mgIron: 1mg
Keyword Frozen Lemon Popsicles, Lemonade Popsicles
Tried this recipe? Tag me today!Mention @emmaduckworthbakes or tag #emmaduckworthbakes!