Lemon-Thyme Ice Pops

Name: Lemon-Thyme Ice Pops
Yield: Makes 24 to 30 Servings
Ingredients: 3 small bunches thyme; 1¼ cups sugar; 2¼ cups fresh lemon juice; Thirty 2-ounce ice-pop molds and wooden sticks

By Dawn PerryPhotography by Alex Lau

April 8, 2015

Alex Lau

Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.

Recipe information

Yield
Makes 24 to 30 Servings

Ingredients

3 small bunches thyme

1¼ cups sugar

2¼ cups fresh lemon juice

Special Equipment

Thirty 2-ounce ice-pop molds and wooden sticks

Preparation

Step 1
Bring thyme, sugar, and 1¼ cups water to a boil in a small saucepan over medium heat. Reduce heat to low and simmer, stirring occasionally, until sugar is dissolved, about 5 minutes. Let cool, then pluck out thyme sprigs (it’s okay if some leaves stay behind).
Step 2
Blend thyme syrup, lemon juice, and 3 ⅓ cups water in a blender 1 minute. Pour lemon-thyme mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.
Step 3
Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.

TagsFrozen Dessert Dessert Lemon Citrus Fruit Easy Nut Free Gluten Free Vegan Dairy Free Bon Appétit

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