These homemade lemonade popsicles are incredibly refreshing and simple to make. With just three ingredients, they’re perfect for cooling down on a hot day.
There’s nothing quite like a tart, icy lemon popsicle on a warm afternoon. These lemonade popsicles strike a lovely balance between sweet and sour — sweet enough for kids, but with enough lemon bite to satisfy adults. They’re a family favorite in my house and rarely last more than a day!
How to juice a lemon without a juicer
If you don’t have a juicer, try these simple tips to get the most juice out of your lemons:
– Heat it – microwave the whole lemon for about 20 seconds to soften it.
– Roll it – press and roll the lemon on a chopping board to break up the pulp.
– Cut it – cutting lengthwise can help release more juice.
– Squeeze it – squeeze the lemon firmly over a strainer or into a bowl to catch seeds.
Ingredients
Lemons: Use fresh lemons for the best flavor. Bottled lemon juice often tastes bitter and lacks the brightness of fresh juice.
Sugar: White granulated sugar works well here because it doesn’t compete with the lemon flavor. You can substitute caster sugar, honey, or maple syrup if you prefer, keeping in mind the taste will change slightly.
Water: Water dilutes the concentrate and softens the tartness, making these popsicles a refreshing treat for the whole family.
How to make lemonade popsicles
To extract more juice from your lemons, you can microwave each lemon for about 20 seconds (30 seconds if you’re doing several at once). Be careful when cutting heated lemons, as the juice can spurt out. You can also roll the lemon firmly on a chopping board first to loosen the juice.
Cut the lemons in half and juice them until you have about 1/2 cup (120ml) of lemon juice.
In a small pot, combine 1/2 cup (110 g) sugar with 1 cup (250 ml) water. Heat gently over medium-low heat, stirring until the sugar dissolves. Remove from the heat and stir in the lemon juice.
Transfer the syrup to a heatproof jug and add enough cold water to bring the total volume to about 2 1/2 cups (600 ml). Taste and adjust sweetness if needed.
Pour the mixture into popsicle molds, insert sticks, and freeze for at least 8–12 hours, preferably a full 24 hours. Because the sugar softens the mixture, a longer freeze ensures firm popsicles that won’t break when removed from the molds.
How to serve
To serve, run the outside of the mold briefly under warm water to loosen the popsicles, then gently pull them free. Enjoy immediately and watch for drips!
How to store
Store popsicles in an airtight container, separated with baking paper to prevent sticking. They’ll keep well for up to two months in the freezer, though they rarely last that long in our house.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your creations! @keep_calm_and_eat_icecream
Looking for more refreshing dessert recipes?
Try other fruity treats like lime popsicles, lemon ice cream, mango popsicles, or lemon-lime and bitters popsicles for more chilled dessert ideas.
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📋 Recipe
Lemonade popsicles
Equipment
- Popsicle molds and sticks
Ingredients
- 4–8 medium lemons (to yield 1/2 cup juice)
- 1/2 cup (110 g) white sugar
- Approximately 2 cups (500 ml) water
Instructions
- Add the sugar and 1 cup of water to a small pot. Heat on low, stirring until the sugar dissolves. Remove from heat.
- Optional: Microwave the whole lemons for about 20 seconds to help release the juice. Be careful when cutting them.
- Juice the lemons until you have about 1/2 cup (120 ml) of lemon juice.
- Add the lemon juice to the sugar syrup and transfer to a heatproof container.
- Top up with cold water so the total volume is about 2 1/2 cups (600 ml).
- Pour into popsicle molds, add sticks and freeze for at least 8 hours, preferably 24 hours for the firmest texture.
- Remove from molds and enjoy.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate. If you need exact values, calculate using the specific brands and products you use.
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