Summertime Lemon Ice Pops Recipes

SUMMERTIME LEMON ICE POPS

Summertime Lemon Ice Pops image

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

Ingredients

1 cup Almond Breeze Vanilla almondmilk
1 cup lemon yogurt
2 tablespoons maple syrup
1 lemon, zested and juiced
1 dash vanilla extract

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

CLASSIC LEMONADE ICE POPS

Classic Lemonade Ice Pops image

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

Ingredients

2 1/2 cups water, divided
2/3 cup sugar
1 teaspoon finely grated lemon zest
3/4 cup fresh lemon juice

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.

LEMON-BUTTERMILK ICE POPS

Lemon-Buttermilk Ice Pops image

Categories Citrus Dairy Dessert Freeze/Chill No-Cook Summer Bon Appétit

Yield Makes 8

Number Of Ingredients 5

Ingredients

3/4 cup sugar
5 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
Pinch of salt
1 2/3 cups buttermilk

Steps:

Whisk sugar, lemon juice, lemon peel, and salt in 4-cup measuring cup until sugar dissolves. Whisk in buttermilk. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

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