What's even more refreshing than
lemonade on a hot summer day? These
frozen lemon popsicles. And they're
super easy to make with just three
ingredients, no refined sugar, and no
artificial flavors. Welcome back. If we
haven't met, I am Steph. And today we're
going to chill out with some ice cold
lemon popsicles. This is a super simple
recipe. So without any further ado,
let's jump right into it. Okay, so we're
just going to get our picture here. And
I have 1 and 3/4 cups of water in the
picture. And we're going to add half a
cup of lemon juice, which is about four
lemons worth of juice and 1/4 cup of
agave. Okay, so we're going to stir that
up. And we're almost done. We're just
going to pour this right into our
popsicle molds. And we're going to leave
about 1/4 in of space at the top for the
popsicles to expand. One batch is going
to make about six or seven popsicles,
but I did make a double batch here, so
my mold is full. All right, now we just
need to cover the popsicles and add
popsicle sticks about 3/4 of the way
into the slots at the top. And we're
just going to pop this in the freezer
until the popsicles are frozen all the
way through. This will probably take
around 4 hours, but I usually just
freeze my popsicles overnight. I also
like to use the quick freeze button on
my freezer, which is going to help them
freeze more quickly, and that's going to
stop that icy texture from developing.
All right, once they're frozen all the
way through, I'm just going to leave
them out at room temperature for about 5
minutes, and then I will just pop them
out of the mold. If you're just going to
keep them in the freezer for a few days,
you can store them all together in one
big freezer bag. But if you are going to
store them longer than that, I'd
recommend wrapping them separately. And
that's it.
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These are so good. Whenever I eat these,
I get all nostalgic because they remind
me of the Luigi's Italian ice that I
used to eat when I was a kid. Do you
guys remember that? Or maybe they still
make it. I don't know. Anyway, so good.
That's all for this one. If you're still
here, thank you so much for watching to
the end and feel free to subscribe if
you want some more plantpowered recipes.
I'll see you next time.
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