Valentines Frozen Lemonade & Lavender Frozen Honey Pops by Chef Gigi

These tart and refreshing lemonade popsicles have a subtle hint of lavender, sweetened with honey. Fantastic for springtime —an excellent garnish for my Pink Champagne Guava Cocktail with frozen lemonade pop recipe!

Cuisine: American
Prep Time: 35 minutes
Cook Time: 24 hours
Total Time: 24 Hours, 35 Minutes
Servings: 10

Special Equipment
Popsicle Mold + Popsicle Sticks

Ingredients
1 cup Meyer lemon juice, fresh or bottled
1/4 cup honey
10 1/4-inch slices of fresh lemon
10 small dried edible lavender sprigs, one per popsicle (optional)
2 cups filtered ice-cold water divided

Here's how to make it
1. In a saucepan, combine the lemon juice, honey, lavender, and 1/2 cup water. Bring to a boil, turn off the heat and let steep for 30 minutes.
2. Pour through a strainer to remove the lavender.
3. Add the remaining 1 1/2 cups ice-cold water to the strained lemon juice mixture, then pour the liquid into your popsicle molds.
4. Freeze for 2 hours or until the popsicles are slushy enough to insert the popsicle sticks, lemon slice, and optional lavender sprig. Freeze overnight or until solid.
5. To remove from the mold, quickly run warm water over the molds for a few seconds, then gently wiggle the popsicles free.
6. Wrap each popsicle in wax paper, and store them in a freezer bag or airtight container. Make sure they do not touch, or they will freeze together.

Cooks notes
If you prefer to skip the popsicle molds for the drink recipe, make your favorite-shaped ice cubes with this mixture.

Be sure to take advantage of the honey, though. It sweetens the popsicles, balances the acidity of the lemon juice, and gives the pop a smoother texture. The inverted sugar in the honey helps prevent the ice from freezing into a solid hardened block.