Lemonade Popsicles 4 Ingredients Food

LEMONADE POPSICLES (4 INGREDIENTS)

Steps:

• Add lemonade concentrate, whole milk, heavy cream, and grated lemon peel into the container of a high-powered blender. Cover and blend for 30 - 45 seconds until all ingredients are combined.
• Evenly pour the lemonade mixture into popsicle molds. Attach the lid and insert a popsicle stick into each mold.
• Place the mold in the freezer and freeze for 8 hours until the lemonade mixture has fully set and hardened.
• To remove the popsicle from the mold, run cool water over the bottom of the mold for 10 - 15 seconds. Pull on the popsicle stick while gently pushing the bottom of the mold.
• Place individual popsicles in a storage bag. Popsicles will last in the freezer for up to 1 month.

CLASSIC LEMONADE ICE POPS

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.

SUGAR FREE LEMONADE POPSICLES

Steps:

• Stir together until dissolved, the sugar free jell-o and boiling water.
• (This should take about one minute).
• Then add the cold water, and stir.
• Add the sugar free lemonade drink mix, and stir.
• Pour the liquid into plastic popsicle molds, and place them in the freezer.
• (I filled my popsicle molds 3/4's full, and froze them overnight in the freezer).
• To remove popsicles from the plastic molds, run them under hot water for a few seconds.
• Note: To make these popsicles, I used 12-(3 ounce) popsicle molds.
• Also, the sugar free lemonade drink mix I used was, Fit & Active, which I purchased from Aldi's.

STRAWBERRY LEMONADE POPSICLES

Steps:

• First, make the lemonade layer mixture. Heat the lemon juice in a small, microwaveable bowl for around 45 seconds and dissolve all the sugar into it. Pour this mixture into a medium bowl with the yogurt and whisk until smooth. Refrigerate until ready to assemble popsicles.
• Make strawberry layer mixture. Place the strawberries, water, and sugar in a medium saucepan and bring to a bowl. Simmer for around five minutes until the strawberries are soft. Pour this mixture and the lemon juice into a food processor and pulse until almost pureed, but not liquefied. (I was feeling lazy and used a potato masher) Chill in the refrigerator until cool, and then whisk the yogurt into the strawberry mixture until well combined.
• Assemble the popsicles. Use a teaspoon or tablespoon to carefully spoon alternating layers of lemon and strawberry mixture into your molds. If you typically like your lemonade more sweet than tart, use more strawberry layers than lemon. If you prefer more tart than sweet, use more lemon layers than strawberry. Freeze overnight or at least 4 hours until solid. To unmold, dip molds into warm water and gently pull popsicles out. Serve immediately.