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You are here: Home / Recipes / Dessert Recipes / Popsicles / Rosemary Lemonade Popsicles

Rosemary Lemonade Popsicles

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

A delicious Lemon Popsicle when the temperatures soar! Such a treat to have on the ready, waiting in the freezer and fun for sharing! 

Lemon Popsicles on a courter top, stacked up with ice.

Table of Contents

  • Popsicle Love
  • How to Make Lemon Popsicles
  • Stocking Up
  • A Few Recipe Notes
  • More Popsicle Recipes to Love
  • Rosemary Lemonade Popsicles

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! 

Rosemary simple syrup in a pan.    Lemon juice in a bowl surrounded by squeezed lemons, sugar and rosemary. Stirring the lemon juice and sugar.    Filling a popsicle mold with lemonade juice.

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.

Rosemary Lemon Popsicles arranged in a pan filled with ice and rosemary.

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 Lemon Popsicles arranged in a row of four.
Print Recipe

Rosemary Lemonade Popsicles

Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings:10 Popsicles
Calories:42kcal
Author:Traci York | Vanilla And Bean
A delicious treat when the temperatures start to rise. Have on the ready by storing these between parchment paper in the freezer. You'll be happy to have them on hand when you start to melt! This recipe is vegan and gluten free.

Ingredients

  • 5 Stems of Fresh Rosemary 16g
  • 3 C Water 608g
  • 1/2 C 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.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 13mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Lemon Popsicles Pinterest Pin

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

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