Lemon popsicles are a fun treat to make during spring and summer time. These lemon pops are bursting with fresh lemon flavor – you will love them!
Frozen popsicles are an easy recipe to make – and these lemon popsicles don’t disappoint. Aren’t frozen treats the best?!
Especially during those crazy hot summer months. July, I’m looking at you!
In our house, we call these lemonade popsicles – because that’s essentially what they are! Frozen lemonade!
They’re loved by kids and adults alike and are preeeetty much happiness on a stick.
I mean, what’s an easy way to switch up your typical lemonade recipe? Freeze it into homemade popsicles!
Looking for another popsicle recipe? Try these strawberry lime ice pops!
There are so many popsicle molds out there these days. The mold I used for this lemonade popsicle recipe can be found here. It’s great – except we have 6 people in our family and it only makes 5 popsicles. We had a little extra lemonade left too. So for this lemon popsicle recipe, I recommend something like this mold.
These lemon popsicles are:
vegan with a sub of maple syrup
refined sugar free
Lemon Popsicles – Ingredients
- Fresh lemon juice
- Honey (Can sub maple syrup)
Lemon Popsicles – How To Make
Juice the lemons and pour the measured juice into a large bowl or pitcher. Add in the honey and water and whisk until well combined.
If you like the bitter notes of lemon zest, you can add 1/2 teaspoon of zest into the lemonade. But I prefer this lemon popsicle recipe without it.
Carefully pour the mixture into each compartment of your popsicle mold.
Make sure there’s an open spot in your freezer where the mold can safely sit where it’s not going to tip over. Transfer your popsicle mold into the freezer and freeze for about 4-6 hours or overnight.
Store your popsicles in a silicone freezer bag, or a Ziplock for up to 2 weeks.
Love lemon? Check out these delicious lemon recipes:
Lemon Popsicles – Tips
Use a large measuring cup – I like to mix up the lemon juice, water, and honey in an extra large measuring cup like this 2 quart container. This makes it really easy to pour the mixture into whatever mold you’re using.
If you don’t have a measuring cup large enough to fit all the liquid, you can mix it up in a bowl, and then pour a small amount into whatever size measuring cup you have, pour it into the mold, then add more liquid to your measuring cup and repeat the process.
Use fresh lemon juice – Fresh lemon juice makes these lemon popsicles taste amazing! It gives it the perfect zippy tang we all know and love. You can definitely substitute store bought bottled lemon juice and the ice pops will still be delicious, but you’ll be missing out on that fresh lemon flavor.
Get your popsicle sticks at the dollar store – You can find popsicle sticks pretty much anywhere. Amazon has them, Michaels has them, and so does your local grocery store I’m guessing. But they’re pretty darn cheap at the dollar store so that’s where I like to grab them.
Use an electric juicer – I prefer using an electric juicer because it speeds up the juicing process. They’re just more efficient in my opinion. If you don’t have an electric juicer, use whatever one you have on hand – it’s totally fine!
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Lemon Popsicles (Healthy and Easy!)
- 3 cups filtered water
- 1/2 cup fresh lemon juice
- 5-6 tablespoons honey or maple syrup (use 6 if you like your lemonade on the sweeter side)
- Juice the lemons and pour the measured juice into a large bowl, pitcher, or 2 quart measuring cup. (Make sure it's something that's easy to pour from)
- Add in the honey and water and whisk until well combined.
- Carefully pour the mixture into each compartment of your popsicle mold.
- Make sure there's an open spot in your freezer where the mold can safely sit where it's not going to tip over. Transfer your popsicle mold into the freezer and freeze for about 4-6 hours or overnight.
- Store your popsicles in a silicone freezer bag, or a gallon Ziplock bag for up to 2 weeks.
Hungry for more? Check out some of my favorite recipes!
Instant Pot Baked Potatoes
Almond Butter Cups
Paleo/GF Banana Bread Cookies
Balsamic Chicken Drumsticks
Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Paleo Crinkle Cookies
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Blueberry Muffin recipe (GF, Paleo)
Peanut Butter Banana Ice Cream
Chocolate Walnut Cookies with Chocolate Chips