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Rosemary Lemon Popsicles arranged in a row of four.

Rosemary Lemonade Popsicles

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.
Course Dessert
Cuisine American
Keyword Lemon Popsicles, Lemonaide popsicles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Popsicles
Calories 42kcal
Author Traci York | Vanilla And Bean


  • 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


  • 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.


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