With the warmer spring weather upon us, it’s the season to make homemade popsicles. I love to make healthy homemade popsicles without refined sugar, for an easy and refreshing treat that my kids can enjoy after playing in the sun. These lavender lemonade popsicles only have 4 ingredients, and are naturally sweetened with honey. They are absolutely delicious, with a tart lemon flavor and subtle hints of lavender and sweet honey. And if you don’t like lavender, you can leave it out, or even swap it for some fresh ginger, which gives these lemonade popsicles subtle spicy notes that are just so good with the lemon and honey.
You might also love this lavender lemon cake, lavender honey ice cream, and iced lemon shortbread cookies.
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Ingredients
- Lemon Juice. You can use either fresh lemon juice or bottled, both work great in this lemon honey popsicle recipe.
- Honey. Sweetens the popsicles and balances the acidity of the lemon juice, as well as gives the popsicles a smoother texture so that they don’t freeze into a solid icy block.
- Dried Edible Lavender. Adds subtle floral notes that pair beautifully with honey and lemon.
- Water. Dilutes the lemon juice so that the popsicles are just tart enough.
- Popsicle Mold + Popsicle Sticks. I have a popsicle mold that’s very similar to this one, and it works really well for most recipes.
See the recipe card at the end of the post for the full ingredients list and instructions.
Instructions
- In a saucepan, combine the lemon juice, honey, lavender and 1/2 cup water. Bring to a boil, then turn off the heat and let steep for 30 minutes. Pour through a strainer to remove the lavender.
- Add the remaining 1 1/2 cups cold water to the strained lemon juice mixture, then pour the liquid into your popsicle molds.
- Freeze for 2 hours, or until the popsicles are slushy enough that you can insert the popsicle sticks. Freeze overnight, or until solid.
- To remove from the mold, run a little warm water over the molds for a few seconds, then gently wiggle the popsicles free.
- Wrap each popsicle individually in wax paper, and store in a freezer bag or airtight container.
Frequently Asked Questions
How many popsicles does this recipe make?
This recipe makes 10 lavender lemonade popsicles, with a little liquid leftover. I pour the extra liquid over ice and add some more water for a delicious drink.
What is edible lavender?
There are many varieties of lavender, and while all are considered edible, a few varieties are more commonly used for culinary purposes. The best lavender for cooking are the sweet scented varieties, such as English lavender. Look for culinary lavender that’s meant for cooking and baking. You can see other ways that I’ve used lavender in my Lavender Honey Chocolate Chip Ice Cream and Lavender Lemon Cake.
Can I make these without the lavender?
You sure can! You can omit the lavender, and simply heat the water, lemon juice and honey to dissolve the honey, before stirring in the remaining cold water. Instead of the lavender, I’d also suggest trying this recipe with ginger. Follow all the instructions, but substitute the lavender with a few pieces of fresh ginger. Steep the liquid and strain the ginger, and you’ll have a deliciously flavored lemonade popsicle.
What popsicle mold do you use?
I have a popsicle mold that’s very similar to this one, and it works really well for most recipes. I’ve never tried silicone popsicle molds.
What’s the best way to store homemade popsicles?
After unmolding the popsicles, wrap each individually in wax paper, and store in a freezer bag or airtight container.
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Lavender Lemonade Honey Popsicles
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Popsicle Mold + Popsicle Sticks
Ingredients
- 1 cup lemon juice, fresh or bottled
- ½ cup honey
- 1 tsp dried edible lavender
- 2 cups cold water, divided
Instructions
- In a saucepan, combine the lemon juice, honey, lavender and 1/2 cup water. Bring to a boil, then turn off the heat and let steep for 30 minutes. Pour through a strainer to remove the lavender.
- Add the remaining 1 1/2 cups cold water to the strained lemon juice mixture, then pour the liquid into your popsicle molds.
- Freeze for 2 hours, or until the popsicles are slushy enough that you can insert the popsicle sticks. Freeze overnight, or until solid.
- To remove from the mold, run a little warm water over the molds for a few seconds, then gently wiggle the popsicles free.
- Wrap each popsicle individually in wax paper, and store in a freezer bag or airtight container.
I have lavender extract. How much should I use I place of the flowers?
I’m honestly not sure, since I’ve never used lavender extract. I’d err on the side of just a small amount, though, maybe 1/4 teaspoon, so it doesn’t make them taste soapy. You could taste the mixture and then add more if it needs more, before you pour it into your popsicle molds.