Lemonade frozen pops

Prep: 5 hours Cook: 15 minutes Makes: 10 frozen pops This recipe is from Vallery Lomas, who offers this tip: “If the frozen pops are being stubborn and won’t release easily, put them in warm (not hot!) water for about 30 seconds and try to remove them again. If serving immediately, put the removed pops in the freezer for another 30 minutes so that they won’t melt instantly when you are enjoying them.”

1⁄ 2 cup plus 1 1⁄ cups water (2 cups total) 2 1⁄ 2 cup honey 1⁄ 2 cup lemon juice

Thinly sliced lemon

1 Make a simple syrup by heating 1⁄ cup water in a small 2 saucepan until just boiling. Remove from heat and stir in the honey.

2 Once the honey is dissolved, stir in 1⁄ cup lemon juice 2 and the remaining 1 1⁄ cups water. 2

3 Pour the mixture into frozen pop molds. If desired, put thin slices of lemons into the molds for added flair.

4 Freeze. If using sticks, after 2 hours, remove from the freezer and insert the sticks and freeze for an additional 3 hours. If handles are a part of your molds, skip this step.

5 Once completely frozen, remove from freezer and remove the frozen pops from the molds. Store them between pieces of wax paper in an airtight container in the freezer. (Be sure to unmold your frozen pops — if you wait days or weeks, they will be much harder to get out.) Nutrition information per serving: 55 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 14 g sugar, 0 g protein, 1mg sodium, 0 g fiber