If you are using frozen concentrated juice, add half as much water as you would normally. The biggest problem with homemade juice popsicles is that they turn out too icy. A higher sugar to water ratio will help reduce the iciness, as will a little bit of corn syrup.
Ingredients for Lemonade pops
* ¾ to 1 cup granulated sugar (depending on how sweet you want them, and if you are using Meyer lemons, use less sugar)
* 1 cup water
* 1 Tbsp light corn syrup
* Zest of 2 lemons
* 1 cup of lemon juice (about 4 large lemons)
1 Heat 1 cup of water and ¾ to 1 cup of granulated sugar in a small saucepan until the sugar has completely dissolved. Add the zest of 2 lemons and 1 Tbsp of light corn syrup into the sugar water (also called simple syrup). Bring to a simmer, then remove from heat and let cool.
2 Juice enough lemons (about 4) to produce 1 cup of lemon juice. Strain out any pulp. Add the simple syrup to the lemon juice, straining out the lemon zest as you pour the syrup into the juice.
3 Pour the lemon mixture into the popsicle molds. Put into a freezer for at least 4 hours to freeze. To unmold, run under hot water for a few seconds.