Last week’s round-up was just a little teaser for these super-fresh, vanilla bean flecked, minted, lemonade pops. I mean, it’s no secret that I love a good ice pop and with warm weather just around the corner, it’s totally time for some new frozen concoctions!
These pops combine fragrant vanilla bean and herbal mint with tart lemonade. It’s a sweet, tart, fresh, trifecta that’s just so dang refreshing. I have plans to stock my freezer with these pops, and some to-be-determined flavors, as the temperatures rise since heat makes me grouchy and popsicles make me happy. Plus, I learned I can bring my own popsicles to the hospital when I deliver this kidlette in the midst of the summer–so, I’m just thinking ahead.
Vanilla-Mint Lemonade Pops
Makes about 10 ice pops.
Depending on your mold, you may have more or less liquid than you need. If you have extra, just drink it over ice…it is lemonade, after all!
2/3 cup sugar
1/3 cup packed fresh mint leaves
1 vanilla bean, scraped
zest of 1 lemon
3 1/3 cups water, divided
1/2 cup lemon juice
In a food processor, blend together the sugar, mint leaves, scraped vanilla bean seeds (save the pod for another purpose), and lemon zest, pulse until mint is finely chopped. Pour the sugar into a saucepan and add 1/3 cup of the water. Heat the mixture until the sugar dissolves and the syrup comes to a boil. Remove from heat and strain through a fine mesh sieve into a large mixing bowl. Add the remaining water and the lemon juice to the syrup and stir to combine. Divide the lemonade mixture between popsicle molds and place the pops in the freezer for 1-1 1/2 hours before inserting wooden sticks. Continue to freeze for several hours, until solid.