Creating these popsicles is a simple, three-step process. The hardest part is waiting for them to freeze!

1. Prepare the Lemons and Juice: Begin by thoroughly washing your lemons under running water to remove any wax or dirt from the peel. Slice each lemon in half crosswise. Using a citrus reamer, a hand-held juicer, or an electric juicer, squeeze the lemons until you have accumulated 1 cup of fresh juice. It’s a good idea to strain the juice through a fine-mesh sieve to catch any stray seeds or large pieces of pulp for a smoother final popsicle.
2. Create the Popsicle Mixture: In a large liquid measuring cup or a pitcher with a spout, combine the 1 cup of freshly squeezed lemon juice, ½ cup of honey, and 3 cups of cold water. Whisk the mixture vigorously for about a minute, or until the honey has completely dissolved into the lemon juice and water. This step is crucial; if the honey isn’t fully incorporated, it can sink to the bottom of your popsicle molds, resulting in an uneven flavor. Once everything is mixed, give it a small taste. This is your chance to customize! If you prefer a tarter popsicle, add a little more lemon juice. If you have a sweet tooth, drizzle in a bit more honey. Adjust until the flavor is perfect for your palate.
3. Fill the Molds and Freeze: Carefully pour the honey-lemon mixture into your popsicle molds. Be sure to leave about a ¼-inch of space at the top of each mold. This is important because the liquid will expand as it freezes, and leaving this headspace prevents the popsicles from overflowing and creating a mess. If your popsicle mold has a lid that holds the sticks in place, secure it now. If you are using traditional molds with separate sticks, you can either place the sticks in now or wait. For perfectly centered sticks, freeze the molds for about 1 to 1.5 hours, or until the mixture is slushy, then insert the popsicle sticks into the center of each one.
4. Final Freeze: Place the filled molds on a flat surface in your freezer to ensure they freeze evenly. Let them freeze for a minimum of 6-8 hours, or preferably overnight, until they are completely solid. Trying to unmold them too early will result in a slushy mess or a popsicle that breaks apart. Patience is key!