PREP: 10 MIN  |  FREEZE: 4 HRS  |  MAKES: 6

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Lemon Ginger Ice Pops

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).




  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.

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