You can’t say Popsicle because it’s a trademark but you can make a tasty frozen snack on a stick at home with the right recipe. If you remember the Legend of the Lemon Tree, you will know that summer at our house means lemons must be enjoyed and in large numbers before they rot.
I wanted to see if Meyer lemon juice and lactose-free milk would make a tasty Creamsicle-like (also trademark) treat and it really did. I think the secret was the pinch of sea salt we introduced. I used this recipe for fruit ice from the Joy of Cooking and modified it.
We started out with these ice molds made of silicon, which actually turned out to be lousy because the sticks came out. I had the same problem with my cheap ones from the Dollar Store so I’m obviously missing some key trick when I’m freezing the things. We had better luck with Dixie cups and sticks when we made Popsicles as kids.
Creamy Meyer Lemon Ice Pops
1/2 cup fresh Meyer lemon juice
1 cup whole Lactaid milk or coconut milk
1/2 cup sugar
1 teaspoon vanilla
A pinch of sea salt
Tablespoon lemon zest (optional)
Squeeze your lemons, remembering to reserve one to zest, if desired. Strain the lemons with care. Pips aren’t delicious.
Heat the milk and whisk in the sugar briefly. Remove from heat and add the lemon juice, vanilla extract, salt, and zest. Blend well.