My little man, double-fisting his popsicle treat. See the blue popsicle stick? That was the last one poured from the batch; not enough mixture creates a short baby pop. I call it the runt of the litter. He didn't mind.
Just about every spring, my snowbirding in-laws bring back freshly squeezed lemon juice for me from Arizona, frozen into cubes. It's a precious gift that lasts me all year, serving as my lemon source whenever a recipe calls for it or when I splurge and use a bunch for homemade lemonade. To make these, I simply pulled some of that lemony Arizona sunshine from the freezer, made a quick simple syrup, and ta-da! Lovely lemon pops. Kid approved. Mom approved.
Taste the mixture before freezing, but just remember it should be a little sweeter than you'd like your popsicles to be. Freezing reduces the sweetness. You could try using frozen lemonade concentrate too. Adjust as needed.
1/2 c. sugar
1/2 c. water
1/2 c. lemon juice (or more/less to taste)
Make a simple syrup by combining the sugar and water in a small saucepan. Bring to a simmer to dissolve the sugar, then remove from heat and cool. Once cool, stir in lemon juice, pour into popsicle molds, and freeze.