Black Currant Popsicles (Printer-friendly)

Tangy frozen treat bursting with bold blackcurrant flavor, perfectly sweetened for cool summer enjoyment.

# Ingredient List:

→ Fruit Base

01 - 2 cups blackcurrant juice (unsweetened, fresh or bottled)
02 - 1/2 cup granulated sugar
03 - 2 tablespoons lemon juice (freshly squeezed)

→ Optional Add-ins

04 - 1/4 cup whole blackcurrants (fresh or frozen, for added texture)

# How-To Steps:

01 - Combine blackcurrant juice and sugar in a small saucepan. Warm gently over medium heat, stirring continuously until sugar completely dissolves, approximately 3-5 minutes. Avoid boiling the mixture.
02 - Remove saucepan from heat and stir in fresh lemon juice. Allow mixture to cool completely to room temperature before proceeding.
03 - If adding whole blackcurrants for texture, distribute them evenly among popsicle molds before pouring liquid.
04 - Pour cooled blackcurrant mixture into popsicle molds, leaving approximately 1/4 inch space at top to allow for expansion during freezing.
05 - Insert popsicle sticks into molds and freeze for minimum 4 hours or until completely solid throughout.
06 - To remove, run outside of molds under warm water for 5-10 seconds, then gently pull popsicles from molds.

# Expert Suggestions:

01 -
  • The balance of tart and sweet hits differently than anything store bought
  • They freeze into the perfect texture not rock hard or icy
  • Mixing the sugar into warm juice feels like a tiny kitchen chemistry experiment
02 -
  • Sugar does not dissolve properly in cold juice so that gentle heating step matters
  • Leaving space at the top of the molds prevents messy overflow situations
  • These become rock solid if frozen longer than a week so eat them within the first few days
03 -
  • Run warm water over the mold for exactly ten seconds no more no less
  • Taste your mixture before freezing and adjust sweetness now because you cannot later
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