Keep cool this summer with these mouth-puckering pops! If you love contrasting sensations of sour, sweet and spicy, you’ll love these ice pops. My five year old is a lemon lover and she really enjoyed them, but found the ginger a little too spicy for her palette so next time I make them I may do half without, but my husband loved these and asked me to make them again.
These are slightly adapted from the Ice Pops! Cookbook, lots of fun ideas for the summer in this book. I followed the recipe exact but cut back on the sugar a little. You could honestly sweeten them with whatever you normally use, a blend of sugar and stevia would work too.
To make these pops I used my freezer pop maker from Progressive, it’s my favorite but any freezer pop maker will work. Hope you enjoy and keep cool!
Lemon and Ginger Ice Pops
- 2 3/4- inch 1 oz piece fresh ginger, peeled and finely chopped
- 3 1/2 cups water
- 3/4 cup sugar
- 5 tablespoons lemon juice, from 3 lemons
- zest of three lemons
- 10 ultra thin half slices lemon, optional
- Put the ginger, water, sugar and lemon zest in a small saucepan and bring to a simmer.
- Simmer until the sugar is dissolved, then remove the pan from heat and let it get to room temperature.
- Pour the mixture through a fine strainer pressing down hard on the ginger with the back of a spoon. Mix in the lemon juice.
- Pour the mixture into your ice pop molds, leaving 1/4 inch at the top to let the mixture expand while it freezes.
- Place a slice of lemon in each mold if using then insert the sticks and freeze.