PREP: 10 MIN  |  FREEZE: 4 HRS  |  MAKES: 6 

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Lemon Ginger Popsicles

If you’re a fan of creamy pops, stir in one tablespoon cornstarch to make them extra smooth and not icy. For ultra lemony flavor, try using an entire small lemon instead of lemon juice (including skin and rind, removing the seeds. Puree in a food processor and add it at step 1).




1. Put water and ginger in a small saucepan and bring to a simmer.

2. Remove from heat and set aside to cool.

3. Pour mixture into a bowl through a fine strainer pressing down hard on the ginger with the back of a spoon.

4. Stir in the lemon juice and the honey and stir until the honey has dissolved.

5. Place a 1/2 slice of lemon in each mold.

6. Pour the mixture into your ice popsicle molds, leaving a little room for the stick (the popsicles will expand a bit as they freeze).

7. Place the lid on the mold and place in the freezer for about 15 – 20 minutes.

8. Remove from the freezer and add the sticks to the popsicles and freeze until solid, about 4 hours.

9. Let the popsicles sit at room temperature for a few minutes to loosen them up so they can easily be removed from the molds.

There are no reviews yet. Be the first one to write one.