Make Your Own Juice Popsicles

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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

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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.

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

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Showing 4 of 40 Comments

  • Cool

    I’ve tried it! It tastes very good! Thanks Elise!

  • Julia

    Thank you for the great recipe! I just adapted it to 5 calories per popsicle using sugar-free flavored gelatin dissolved in one cup of boiling water and adding two cups of sugar-free Hawaiian Punch. (My six popsicle molds hold half a cup of liquid each.) Today, with temperatures climbing into the hundreds, this guilt-free treat really hit the spot for my husband and me.

  • Janet

    I’d use a blender to puree fresh organic fruit, add dates or stevia if needed for a sweetener, fresh coconut water so it’s nice and light…

  • Hillary

    I make popsicles the easy way: I have a 4-piece small popsicle set, and I just pour juice into them, put the plastic stick in, and let it freeze for 8 hours. I like to freeze them overnight. A couple of times, I even poured soda into the popsicle molds! They turned out refreshing and full of holes.

  • Lisa Ferguson

    Thanks Holly for your reply. And yes, the mold that I bought at one of those kitchen stores is made of plastic and the sticks are smooth. The second time, I mixed equal parts of orange sherbet with OJ and the sticks still just popped out again. My kids just ate it with a spoon like it was ice cream. I’ll try the wooden ones like you’ve recommended. But here’s another question. I just like to use straight juice for convenience and calorie sakes so how do you keep the wooden sticks centered?

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