LEMONADE POPSICLES RECIPES
STRAWBERRY LEMONADE POPSICLES | MARTHA STEWART
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield 16 standard popsicles
Number Of Ingredients 3
Steps:
- In a blender, combine strawberries, sugar, and lemonade. Blend on lowest setting just until combined with small pieces of strawberries still visible, 5 to 10 seconds, depending on blender model.
- Divide mixture between popsicle molds and freeze.
ROSEMARY LEMONADE POPSICLES | VANILLA AND BEAN
A delicious treat when the temperatures start to rise. Have on the ready by storing these between parchment paper in the freezer. You'll be happy to have them on hand when you start to melt! This recipe is vegan and gluten free.
Provided by Traci York | Vanilla And Bean
Categories Dessert
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 10
Number Of Ingredients 4
Steps:
- Cover rosemary in saucepan with water. Bring to a boil, turn down heat to low and cover. Simmer for 20 minutes. Strain and discard rosemary. Stir in the sugar and lemon juice. Stir until sugar is dissolved.
- Add just enough water to the lemonade to bring it up to 2 3/4 C (720g). Fill the popsicle molds leaving about 1/8" (3-4 mm) head space at the top. Wipe the top dry, place the lid on top and insert popsicle sticks. Freeze over night or for at least 8 hours.
- To release the pops, I turn the mold on its side and run water over the the mold on both sides. I usually have to pry the lid off, wedging a fork in between the lid and mold, especially if I forgot to dry the top of the mold off before freezing. Gently wiggle the popsicle stick to remove the popsicle... be careful here, I've broken the stick several times.
- Store popsicles in a plastic freezer bag or covered container with parchment layered between the popsicles for up to one week.
Nutrition Facts : Calories 42 kcal, CarbohydrateContent 11 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 4 mg, FiberContent 1 g, SugarContent 10 g, ServingSize 1 serving
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