Black Currant Popsicles

Last July when my AC died during that brutal heatwave, my neighbor Sarah brought over a batch of these deep purple popsicles. She laughed about how her kids had stained half their summer clothes that exact shade of currant. One bite and I understood why she bothered making them from scratch instead of grabbing something from the freezer aisle.

I made these for my nephews birthday party last month and honestly forgot to serve cake until an hour later. The kids were too busy demanding seconds and comparing tongue colors afterward. Watching six year olds argue over who got the last one is the highest compliment these popsicles will ever receive.

Ingredients

• Blackcurrant juice: The unsweetened kind gives you total control over the sweetness level
• Granulated sugar: Dissolves beautifully into warm juice creating that smooth consistency
• Lemon juice: Brightens everything and cuts through the rich currant flavor
• Whole blackcurrants: Tiny bursts of fruit if you want something to chew on

Instructions

Warm the juice mixture:

Pour the blackcurrant juice and sugar into a small saucepan and set it over medium heat. Stir gently until the sugar completely disappears and the liquid looks clear instead of grainy.

Add the brightness:

Pull the pan from the heat and stir in the fresh lemon juice. Let everything cool down to room temperature because warm mixture takes forever to freeze properly.

Prep your molds:

Drop those optional whole blackcurrants into the bottom of each popsicle mold if you are using them. They will float up a bit and look pretty suspended in the purple.

Fill carefully:

Pour the cooled mixture into each mold leaving just a tiny gap at the top. Trust me the liquid expands when it freezes and overflowing molds are a nightmare to clean.

The waiting game:

Slide the sticks into place and freeze for at least 4 hours. I usually leave them overnight because checking early is disappointing.

Release the pops:

Run the outside of each mold under warm water for about ten seconds. Gently pull on the stick and the pop should slide right out without any wrestling.

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My grandmother kept a popsicle mold in her freezer exclusively for when grandkids visited. There was something magical about walking into her kitchen and seeing those frosted handles sticking up. Now whenever I pull a batch out of my own freezer I get that same feeling of simple summer joy.

Making Them Your Way

The recipe works with almost any tart berry juice if blackcurrant is hard to find in your area. I have tried cranberry and pomegranate with great results. Just taste your mixture before freezing because some juices need more sugar than others.

Storage Secrets

Once they are completely frozen you can remove them from the molds and store in a freezer bag. This frees up your molds for another batch and saves precious freezer space. Wrap each pop individually in parchment paper so they do not stick together.

Serving Ideas

Try crumbling one over a bowl of vanilla ice cream for an instant purple swirl. Drop a pop into a glass of sparkling water for the easiest summer float you will ever make. These pair surprisingly well with a splash of prosecco if you are feeling fancy on a hot afternoon.

• Set out a bowl of extra fresh berries alongside the popsicles
• Let guests add their own toppings like shredded coconut or crushed graham crackers
• Keep the molds nearby so you can start another batch immediately

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There is something deeply satisfying about making your own frozen treats. Maybe it is the simplicity or maybe it is knowing exactly what went into them.

Recipe FAQs

→ Can I use frozen blackcurrants instead of juice?

Yes, simply thaw and blend frozen blackcurrants with water, then strain to create fresh juice. You may need to adjust sugar slightly depending on the berries' natural sweetness.

→ How long do these last in the freezer?

These frozen treats keep well for up to 3 months when stored in airtight molds or transferred to freezer bags. For best texture and flavor, enjoy within the first month.

→ What's the best way to unmold stubborn popsicles?

Run the mold under warm water for 15-20 seconds, focusing on the sides. Alternatively, let molds sit at room temperature for 2-3 minutes before attempting to remove them.

→ Can I make these without added sugar?

Absolutely. Blackcurrant juice's natural tartness shines without sweetener, or use honey, maple syrup, or mashed ripe bananas as healthier alternatives to granulated sugar.

→ What other fruits work well with this method?

Raspberries, blueberries, cherries, and strawberries all work beautifully. Mix different juices or purees for unique flavor combinations and colorful layered creations.