SUMMERTIME LEMON ICE POPS
Bright and lemony almondmilk ice pops are the perfect refreshing snack on a hot day.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 2h5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk ingredients together and pour into ice pop molds.
- Freeze until hard (about 2 hours).
Nutrition Facts : Calories 73.6 calories, Carbohydrate 15.1 g, Cholesterol 0.7 mg, Fat 0.6 g, Fiber 0.2 g, Protein 2.3 g, Sodium 58.6 mg, Sugar 11.3 g
LEMON & CREAM POPS
Sweetened condensed milk ensures a creamy, dreamy popsicle. The bright lemon flavor is perfect for summer. -Sharon Guinta, Stamford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 pops.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the sweetened condensed milk, whole milk, lemon juice, sugar and grated lemon zest until sugar is dissolved. Pour into freezer pop molds or cups; top molds with holders or insert wooden sticks into cups. Freeze.
Nutrition Facts :
CLASSIC LEMONADE ICE POPS
Make and share this Classic Lemonade Ice Pops recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 33m
Yield 9-13 ice pops
Number Of Ingredients 4
Steps:
- In a small saucepan over medium heat, combine ½ cup water, sugar and lemon zest.
- Bring to a boil, then decrease heat and simmer for 3 minutes.
- Set aside to cool.
- Strain syrup through sieve placed over large measuring cup, discarding solids.
- Whisk in lemon juice and remaining 2 cups water.
- Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
- If you are using an ice pop kit, follow the manufacturer's instructions.
CREAMY LEMON POPS WITH BASIL
Both refreshing and satisfying, these creamy lemon pops are just the thing for a hot summer day. Steeping the zest in the sugar syrup releases the essential oils, and the fresh lemon zest brightens everything up. Although unexpected, basil's sweetness pairs nicely with lemon, but feel free to experiment with another fresh herb, like bay leaves or thyme. A few fresh raspberries or blueberries would be nice if you'd like a little texture, but the bars are luxurious as is.
Provided by Samantha Seneviratne
Categories snack, finger foods, ice creams and sorbets
Time 9h30m
Yield About 10 to 14
Number Of Ingredients 7
Steps:
- Have a 10-pop (1/3 cup each) popsicle mold (or similar size) ready. Using a vegetable peeler, strip the zest of 3 lemons, taking care to leave the white pith behind. Finely grate the zest of the remaining lemon. (Save the remaining lemon juice for other use.)
- In a small saucepan, combine the zest strips, basil leaves, sugar and 1/2 cup water, then heat over medium. Cook, stirring, just until the sugar has dissolved, about 2 minutes. Cover and let steep for 15 to 30 minutes.
- Strain the sugar mixture through a fine-mesh sieve into a large glass measuring cup, pressing the solids to extract all the liquid. Discard the solids.
- Add the cream, milk, salt and the finely grated lemon zest, and stir to combine. Add a few berries to each popsicle mold, if using, then distribute the cream mixture evenly among the molds. Cover and freeze for 1 hour.
- After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out.
CREAMY LEMONADE ICE POPS
These creamy ice pops are quick to make. I like them on the tart side so I don't use too much sugar but feel free to adjust the sweetness level to your liking.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h10m
Yield 4
Number Of Ingredients 4
Steps:
- Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 10.8 g, Cholesterol 62.7 mg, Fat 17 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 10.6 g, Sodium 23.4 mg, Sugar 7.7 g
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