Black Currant Popsicles (Printable)

Tangy blackcurrant frozen treats made with juice, lemon, and a touch of sweetness. Perfect for hot summer days.

# What You Need:

→ Fruit Base

01 - 2 cups blackcurrant juice, unsweetened
02 - 1/2 cup granulated sugar
03 - 2 tablespoons fresh lemon juice

→ Optional

04 - 1/4 cup whole blackcurrants, fresh or frozen

# Directions:

01 - In a small saucepan, combine blackcurrant juice and sugar. Warm gently over medium heat, stirring until sugar completely dissolves, approximately 3 to 5 minutes. Avoid boiling.
02 - Remove from heat and stir in fresh lemon juice. Allow mixture to cool to room temperature.
03 - If using whole blackcurrants, divide evenly among popsicle molds.
04 - Pour cooled blackcurrant mixture into molds, leaving approximately 1/4 inch space at the top for expansion.
05 - Insert popsicle sticks and freeze for at least 4 hours, or until completely frozen.
06 - Briefly run the outside of molds under warm water and gently pull out the popsicles.

# Expert Suggestions:

01 -
  • They're vegan and naturally free from the usual allergen suspects, so you can share them guilt-free with almost anyone.
  • The tangy-sweet balance hits different from store-bought versions, tasting more like actual fruit and less like syrup.
02 -
  • Don't skip the cooling step before freezing, as warm liquid can warp plastic molds and create uneven textures throughout the popsicle.
  • The warm water trick for unmolding is non-negotiable, pulling too hard on a frozen popsicle usually ends in a stick coming out of a melting puddle of regret.
03 -
  • If your popsicle molds have caps instead of stick holes, insert the sticks after about 90 minutes of freezing when the mixture is partially set, and they'll stand straight rather than floating sideways.
  • Tasting the cooled mixture before freezing takes thirty seconds and prevents the disappointment of discovering your sweetness preference two hours into the freeze.
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