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.
- 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)
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.