Spring-Bouquet Lemon Ice Pops

April 01, 2013


In a small saucepan, bring sugar and water to a boil, stirring until sugar has dissolved. Stir in lavender and remove from heat. Let stand for 10 minutes. Strain, discarding lavender, and let cool. Stir in lemon juice. Pour mixture into pop molds. Freeze without sticks and petals for 1 hour. Remove from freezer and add flower petals; use a pop stick to push them down into the mold, scattering them throughout the pop.

Add sticks and freeze for 2–3 more hours, until solid.

NOTE: Use a variety of edible flower petals to add color and whimsy to these ice pops made from lavender-infused lemonade.

Recipe courtesy of Elizabeth Sniegocki


  • 1 cup sugar
  • 2 cups water
  • 2 tablespoons dried lavender
  • 1 cup fresh lemon juice
  • Handful of fresh, edible flower petals (such as rose, borage, calendula, lavender, pansy)
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