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