A Cold Treat by the Back Door

I made these lemon ice pops after a sunny afternoon left everyone looking for the coolest spot in the house. Mint from the kitchen gave the lemon syrup a fresh, gentle scent. By the next day, the freezer held the kind of treat we could enjoy outside in the shade.

Bright, Icy, and Refreshing

These pops are light and tart, with just enough sugar to balance the lemon. Steeping the mint in warm syrup gives them a fresh flavor without leaving leaf pieces in the ice. They’re one of the simplest lemon desserts I make when the weather turns hot.

What Goes Into the Molds

• 2 cups water
• 1/2 cup granulated sugar
• 1/4 cup fresh mint leaves
• 3/4 cup fresh lemon juice
• 1 teaspoon finely grated lemon zest

Steep, Pour, and Freeze

1. Heat the water and sugar in a saucepan until the sugar dissolves.
2. Remove from the heat and add the mint leaves.
3. Steep for 15 minutes.
4. Strain out the mint and cool the syrup completely.
5. Stir in the lemon juice and zest.
6. Pour into eight small ice pop molds.
7. Insert the sticks and freeze for at least 6 hours.
8. Run the molds briefly under warm water to release the pops.

Little Changes for the Party

• Add one small mint leaf to each mold.
• Layer with a little berry purée for color.
• Serve beside chilled cake bites for two different textures.
• Pair with cake balls on a mixed dessert tray.
• Use pale yellow cups and napkins for a simple cake designs-inspired party setup.

Pro Tips

• Use fresh lemon juice for the brightest flavor.
• Steep the mint off the heat.
• Cool the syrup before filling the molds.
• Taste the mixture before freezing.
• Leave a little space at the top of each mold.
• Keep the pops frozen until serving.

FAQs

Can I make these ice pops ahead of time?
Yes. I like making them a day or two before a gathering so they have plenty of time to freeze. Keep them in their molds or transfer them to an airtight freezer container.

How long will they keep?
They’re best within 1 month in the freezer. Wrap unmolded pops individually or separate them with parchment to keep them from sticking together.

Can I use dried mint instead of fresh?
Fresh mint gives a cleaner, brighter flavor here. If you only have dried mint, use a small amount and strain the syrup carefully before freezing.

Why are my pops too hard or icy?
These are water-based ice pops, so they will be firmer than creamy frozen desserts. Let one stand for a minute or two before eating, and measure the sugar rather than leaving it out entirely.

Are these a good choice for a fall recipes party?
They’re most refreshing on warm days, but they can also work as a light dessert at an early-fall gathering. If the weather is cooler, I’d serve them alongside cake bites rather than as the only dessert.

Lemon Ice Pops with Mint

These refreshing lemon ice pops combine fresh lemon juice, fragrant lemon zest, and a lightly sweetened mint-infused syrup. The mint steeps in warm syrup to give the pops a fresh, delicate flavor without leafy pieces. Freeze them ahead for a simple, tart summer treat that is perfect for warm afternoons and outdoor gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Steeping, Cooling, and Freezing Time 6 hours hrs 10 minutes mins

Total Time 6 hours hrs 25 minutes mins

Servings: 8 ice pops

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Mint Lemon Syrup

• 2 cups water
• 1/2 cup granulated sugar
• 1/4 cup fresh mint leaves

Lemon Mixture

• 3/4 cup fresh lemon juice
• 1 tsp finely grated lemon zest

Equipment

• Small Saucepan
• Whisk or Spoon
• Fine-Mesh Strainer
• Measuring Cups and Spoons
• 8 Ice Pop Molds
• 8 Ice Pop Sticks
• Freezer

Method

 

1. Combine the water and granulated sugar in a small saucepan. Heat over medium heat, stirring until the sugar has completely dissolved.
2. Remove the saucepan from the heat and add the fresh mint leaves.
3. Let the mint steep in the warm syrup for 15 minutes to infuse it with fresh mint flavor.
4. Strain the syrup through a fine-mesh strainer to remove the mint leaves. Let the syrup cool completely.
5. Stir the fresh lemon juice and finely grated lemon zest into the cooled mint syrup. Taste and adjust the sweetness if desired.
6. Pour the lemon mixture evenly into eight small ice pop molds, leaving a little room at the top for expansion as the liquid freezes.
7. Insert the ice pop sticks and freeze for at least 6 hours, or until the pops are completely solid.
8. To release the pops, briefly run the outside of each mold under warm water, then gently pull out the ice pop. Serve immediately or store in an airtight freezer container.

Notes

Use freshly squeezed lemon juice for the brightest flavor. Steep the mint off the heat to avoid a bitter taste, and strain the syrup thoroughly before mixing in the lemon. Allow the syrup to cool completely before adding the juice and zest. Taste the mixture before freezing and adjust the sugar to balance the tartness. Leave a little space at the top of each mold to allow for expansion. For variations, add a small mint leaf to each mold or swirl in a little berry purée before freezing. These water-based pops are naturally firmer and icier than creamy frozen desserts, so let them stand for a minute or two before eating. Store the pops in their molds or transfer them to an airtight freezer container, separating them with parchment paper if needed. They are best enjoyed within 1 month.

A Fresh Finish to a Warm Day

I love the way mint makes a familiar lemon ice pop feel a little more special. These are easy to prepare, easy to share, and ready whenever the afternoon calls for something cold. Pull a few from the freezer and enjoy that first bright bite.

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