A delicious Lemon Popsicle when the temperatures soar! Lip-puckering lemon combines with rosemary for a subtle herby flavor and interest. Such a treat to have on the ready, waiting in the freezer and fun for sharing!
Popsicle Love
There’s a dizzying array of popsicles at the store and it would be easy to just buy them. BUT, the beauty of homemade popsicles is controlling the ingredients, and letting your popsicle imagination run wild! There are so many different, interesting and fun flavor profiles to create.
Sharing homemade popsicles with family and friends is such a delight!
They’re so easy to make too!
How to Make Lemon Popsicles
Easy to make and stock up on. Popsicles can be made about one week in advance for stocking up! One week as to avoid freezer burn. Here’s how to do it:
- First, make the rosemary simple syrup. If not a fan of rosemary, you can leave it out. It’s not strong here, just subtle.
- Next, juice the lemons and mix with water and sugar simple syrup.
- Last, pour the juice into the popsicle mold and freeze.
Have on the ready when cravings strike!
Stocking Up
I purchased a popsicle mold last Summer and shared Honey Chamomile and Watermelon Sangria popsicles on the blog. Ever since discovering how quick and easy popsicles are to make, they’ve pretty much become a freezer staple when the temperature heats up.
The flavor possibilities are endless and they’re quite simple to whip up. Refreshing and a pleasure to have on the ready when one’s melting, if you love rosemary and lemonade, you’re going to love these.
We’re still waiting for local berries here on Whidbey Island, but as soon as they come in, I’ll be whipping up all kinds of popsicle varieties. I have more recipe ideas swirling around in my head to share with y’all.
A Few Recipe Notes
- Popsicle molds can be purchased on Amazon or local retailers.
- Make lemon popsicles up to one week in advance – longer and freezer burn may set in.
- Not a fan of rosemary? Feel free to leave it out. It’s subtle in these popsicles and gives them just a bit of added interest.
- Be sure to leave a bit of head space in the molds so the popsicles will have room to expand as they freeze.
Now, go get that popsicle mold if you’ve not already!
More Popsicle Recipes to Love
- Mango Matcha Popsicles
- Lemon-Lime Watermelon
- Honey Chamomile
- Watermelon Sangria
Rosemary Lemonade Popsicles
Ingredients
- 5 Stems of Fresh Rosemary 16g
- 3 C Water 608g
- 1/2 C Organic Cane Sugar 128g
- 1/2 C Fresh Squeezed Lemon Juice 110g, about 4 large lemons
Instructions
- Cover rosemary in saucepan with water. Bring to a boil, turn down heat to low and cover. Simmer for 20 minutes. Strain and discard rosemary. Stir in the sugar and lemon juice. Stir until sugar is dissolved.
- Add just enough water to the lemonade to bring it up to 2 3/4 C (720g). Fill the popsicle molds leaving about 1/8" (3-4 mm) head space at the top. Wipe the top dry, place the lid on top and insert popsicle sticks. Freeze over night or for at least 8 hours.
- To release the pops, I turn the mold on its side and run water over the the mold on both sides. I usually have to pry the lid off, wedging a fork in between the lid and mold, especially if I forgot to dry the top of the mold off before freezing. Gently wiggle the popsicle stick to remove the popsicle... be careful here, I've broken the stick several times.
- Store popsicles in a plastic freezer bag or covered container with parchment layered between the popsicles for up to one week.
These popsicles are very good. I had more rosemary lemonade than I had popsicles so the leftover I stored in my fridge. Then while I was waiting for the popsicles to freeze up, i had a refreshing glass of the rosemary lemonade over ice cubes as a drink.
The simmering rosemary makes your house smell really good. The flavor in the popsicle is much more subtle.
I look forward to checking out more of your recipes.
Hi Christy! Thank you for your note and giving the recipe a go. So happy to hear you’re enjoying the pops and a bit of rosemary lemonade!
Merci Traci! I just made these but took your suggestion and used basil instead of rosemary. I think our rosemary here in France is a different variety…i tried using less than 16g but it was a bit too medicinal for our taste. However, we replaced with basil and added lemon zest. Delicieux!
Hi Marie! Thank you for your note and giving the recipe a go… so happy you enjoyed it with the lemon zest! So refreshing!