Alex Lau
Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.
Recipe information
Yield
Makes 24 to 30 Servings
Ingredients
3 small bunches thyme
1¼ cups sugar
2¼ cups fresh lemon juice
Special Equipment
Thirty 2-ounce ice-pop molds and wooden sticks
Preparation
Step 1
Bring thyme, sugar, and 1¼ cups water to a boil in a small saucepan over medium heat. Reduce heat to low and simmer, stirring occasionally, until sugar is dissolved, about 5 minutes. Let cool, then pluck out thyme sprigs (it’s okay if some leaves stay behind).
Step 2
Blend thyme syrup, lemon juice, and 3 ⅓ cups water in a blender 1 minute. Pour lemon-thyme mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.
Step 3
Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.
