If you’re a fan of creamy pops, stir in 1 tablespoon corn flour to make them extra smooth and not icy. For ultra-lemony flavour, try using an entire small lemon instead of lemon juice (including skin and rind, removing the seeds. Puree in a food processor and add it at step 1).

ingredients

• 840 ml water
• 15 ml The Ginger People Organic Minced Ginger
• 150 ml honey
• 80 ml lemon juice
• 3 slices of lemon, thinly sliced and cut in half

directions

1. Put water and Minced Ginger in a small saucepan and bring to a simmer.
2. Remove from heat and set aside to cool.
3. Pour mixture into a bowl through a fine strainer pressing down hard on the Minced Ginger with the back of a spoon.
4. Stir in the lemon juice and the honey and stir until the honey has dissolved.
5. Place a 1/2 slice of lemon in each mold.
6. Pour the mixture into your molds, leaving a little room for the stick (the ice pops will expand a bit as they freeze).
7. Place the lid on the mold and place in the freezer for about 15 – 20 minutes.
8. Remove from the freezer and add the sticks to the ice pops freeze until solid, about 4 hours.
9. Let the ice pops sit at room temperature for a few minutes to loosen them up so they can easily be removed from the molds.