Make Your Own Juice Popsicles

Is there nothing better than an ice-cold popsicle on a sweltering summer day? No need to wait for the icecream man’s truck to make a pass through your neighborhood. It is easy to make your own popsicles. Do you make popsicles at home? How do you make your favorites?

I bought the rocket molds for these popsicles years ago. Similar molds are available through Amazon.com by Tovolo. The Tovolo molds come with a snap-in base to hold them upright in the freezer. The molds easily come off of the popsicle after you run them under warm water for a few seconds. The handle doubles as a “drip pan” to catch the juice as it melts. A potential problem is that the molds may stand too high for some people’s freezer compartments. But the upside is that you can easily remove one popsicle at a time.

There are other molds available on the market, some with built-in reusable plastic sticks, some using wooden sticks. An ebay or Google search for “popsicle mold” will turn up many options. In addition to the popsicle molds by Tovolo I found similar sets of popsicle molds for sale.

Make Your Own Juice Popsicles

What juices to put in the mold? My favorite is lemonade. If you use ready made juice or lemonade, you might want to boil it down first, reducing the juice by about a half, and add a little corn syrup. If you are using frozen concentrated juice, add half as much water as you would normally. The biggest problem with homemade juice popsicles is that they turn out too icy. A higher sugar to water ratio will help reduce the iciness, as will a little bit of corn syrup.

Yum

Ingredients

  • 3/4 to 1 cup granulated sugar (depending on how sweet you want them, and if you are using Meyer lemons, use less sugar)
  • 1 cup water
  • 1 Tbsp light corn syrup
  • Zest of 2 lemons
  • 1 cup of lemon juice (about 4 large lemons)

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Method

1 Heat 1 cup of water and 3/4 to 1 cup of granulated sugar in a small saucepan until the sugar has completely dissolved. Add the zest of 2 lemons and 1 Tbsp of light corn syrup into the sugar water (also called simple syrup). Bring to a simmer, then remove from heat and let cool.

2 Juice enough lemons (about 4) to produce 1 cup of lemon juice. Strain out any pulp. Add the simple syrup to the lemon juice, straining out the lemon zest as you pour the syrup into the juice.

3 Pour the lemon mixture into the popsicle molds. Put into a freezer for at least 4 hours to freeze. To unmold, run under hot water for a few seconds.

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Links:
Rhubarb, Raspberry, Yogurt Ice Pops from Béa at La Tartine Gourmande
Multi-color surprise popsicles from Vanessa of Vanesscipes

Showing 4 of 39 Comments

  • Jacqui

    I shudder at the amount of sugar in the typical Popsicle recipe, but the advantage of the Jello/Koolaid ones is that they don’t drip! My standard recipe is:

    1 package Jello, any flavour
    1 envelope Koolaid drink powder, any flavour
    1 cup (more or less) white sugar
    2 cups boiling water
    2 cups cold water or juice
    Stir Jello into boiling water until thoroughly dissolved; add Koolaid and sugar. Stir in cold water or juice. Freeze and enjoy.

    Today I tried it without the Koolaid and with only 2 Tbsp sugar, and it seemed to work fine.

  • H.

    Lots of great (healthy) popsicle recipes here: http://www.healthy-kids-snacks.com/recipes/category/popsicle-recipes/

  • Erik

    Try boiling fruit tea in a mug for 5-10 minutes and stir in sugar (amt. of sugar is personal preference. Then pour in into popsicle molds and freeze it. turns into a yummy treat

  • Rachel Yeshurun

    I make popsicles by simply freezing bought ‘nectar’ juice in popsicle molds. The best flavours for freezing are qiwi & pear, lemon & mint, pomegranite and also mango. Don’t know if these juices are available in the States, but they are available here in Israel at every corner grocery.

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