Possibly the easiest recipe in the whole world coming at you today. Only three ingredients – yogurt, lemons, and a little bit of runny honey. Mix them altogether, wait six hours, and you’ve got yourself some creamy lemon ice pops.
So many confessions to make today.
Firstly, those aren’t popsicle sticks. I used up the last of my stash on the ombré summer berries ice pops I made last week, and the new batch (of 1000) I ordered last week are two wide to fit in my ice pop mould. Which sucks. Now I have a thousand popsicle sticks that I can’t use for ice pops. I did manage to find some wooden coffee stirrers left over from the wedding, so I just used those. They’re a little on the skinny side, but sometimes you’ve just got to make do with what you’ve got.
Confession #2. I was going to photograph these lemon ice pops alongside some actual lemons, but I used them all up when actually making the pops. I definitely underestimated how much juice you can get out of one small lemon, and so my ‘prop’ fruit had to get juiced. Hence the rather minimalist photos we’ve got going on here.
Third confession. Well, less of a confession, more of a stupid mistake. So, I bought some lemon yogurt especially for these ice pops. I also bought some vanilla yogurt for some cupcakes I had planned for later in the week. Guess which yogurt ended up in the lemon ice pops? So now I’m stuck with half a litre of lemon yogurt, and no real use for it. I might just freeze it in my ice pop moulds and have some less lemony ice lollies.
Plus, I had to go out and buy some more yogurt for my cupcakes which, by the way, were a bit of a disaster. Neapolitan cupcakes need to be stripy, right? I’m not giving up on them though. There will be Neapolitan cupcakes this summer!
Yes, I’ve not really told you anything about these creamy lemon ice pops. But I can confirm that they are in fact creamy, lemony, and icy. And with this crazy-nice British summer we’ve been having so far, they are most definitely a welcome after-work treat to cool me down in this very un-air conditioned terraced house. Too hot in the summer, too cold in the winter – those Georgians really didn’t know anything about insulation.
- 500ml (2 cups) plain or lemon yogurt
- 80ml (1/3 cup) lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 2-3 tablespoons honey
- Pour the yogurt into a small bowl, and add the lemon juice, zest, and two tablespoons of honey. Mi together well, and then if necessary, add another tablespoon of honey for some more sweetness.
- Pour the mixture into an ice pop mould, leaving a little bit of space at the top for the lollies to expand whilst freezing. Place in the freezer for at least six hours, or overnight.
- Once frozen, run the moulds under warm water for 20 seconds to loosen up a little, and the ice pops should come straight out.
- The ice pops will keep in the freezer for up to 3 months. It is best to keep them stored in the mould, but if you need to use it again in the meantime, then the ice lollies can be wrapped in baking parchment and placed back in the freezer.
- If you want ice pops that are a more vibrant yellow, then you can add some food colouring in step one.