Black Currant Popsicles

The heat wave last July had us all sprawled on the living room floor, fans whirring in every corner, when I decided frozen treats were the only reasonable solution. I'd bought blackcurrant juice on impulse from the farmers market, that gorgeous deep purple color catching my eye, and it turns out there's nothing quite like its tart brightness to wake you up when the air feels heavy. My neighbor's kids somehow appeared on my porch at exactly the right moment, faces pressed against the screen door, so we made these together and they barely made it into the freezer before tiny fingers were checking if they were done yet.

Last summer my sister discovered she's gluten intolerant, so I've been collecting recipes that everyone can actually eat without feeling like they're missing out on something. We made a batch of these for her birthday instead of cake, and honestly they felt more special anyway, all of us sitting on the back porch steps with purple stained lips, waiting for them to melt just enough to soften. Now she requests them every time she visits, and I've started keeping blackcurrant juice in the pantry just in case.

Ingredients

• Blackcurrant juice: The real star here, and I strongly suggest finding unsweetened whether you bottle it yourself or buy it, because you want total control over the sugar situation
• Granulated sugar: Just half a cup cuts through that fierce tartness without making these cloyingly sweet, though honey works beautifully if that's your preference
• Lemon juice: Fresh squeezed makes such a difference here, brightening everything up and making the blackcurrant flavor practically sing
• Whole blackcurrants: Completely optional but those little bursts of fruit when you hit them while eating are genuinely delightful, like finding hidden treasure

Instructions

Dissolve the sugar:

Pour your blackcurrant juice into a small saucepan with the sugar and set it over medium heat, stirring gently until you can't see any granules anymore, which should take about three to five minutes. You're not trying to boil it, just warm it enough so everything plays nice together.

Add the brightness:

Pull the pan from the heat and stir in that fresh lemon juice, then let the whole mixture hang out on the counter until it reaches room temperature. Hot liquid in your popsicle molds is a recipe for weird frost patterns, so patience here pays off.

Prep your molds:

If you're using whole blackcurrants for those delightful little fruit pockets, divide them evenly among your popsicle molds now so they're suspended throughout rather than all sinking to the bottom.

Fill and freeze:

Pour that gorgeous purple mixture into each mold, leaving just a tiny bit of space at the top because liquid expands when it freezes and nobody wants a sticky freezer situation. Slide your sticks in there and freeze for at least four hours, though overnight is even better if you can plan that far ahead.

The moment of truth:

Run the outside of each mold under warm water for about ten seconds, then gently wiggle the sticks and they should release beautifully. Don't force it or you might snap the stick, and that's just tragic.

Save

These became the official snack of our impromptu porch parties this summer, the kind where you text your neighbors at 7pm because the air finally cooled down and everyone wanders over with whatever they have in their fridge. Something about frozen treats on a stick makes adults feel like kids again, all of us standing around with dripping purple popsicles, having the same conversations we've had a hundred times but they feel different in summer air.

Make It Your Way

The beauty of this recipe is how easily it adapts to whatever you're craving or whatever you have in your kitchen. I've made these with honey instead of sugar when I was out, and the floral notes actually worked beautifully with the blackcurrant. Sometimes I throw a few mint leaves into the juice while it warms, then strain them out before freezing, and that little hint of freshness makes these feel like something you'd get at a fancy gelato shop.

Troubleshooting

If your popsicles are refusing to release from their molds, hold the mold under warm water a bit longer and try again. Rushing this step leads to broken sticks and tears, so just trust the process and give it another ten seconds under that warm water. Also, if you find them too tart, bump the sugar up to two thirds cup, but if you love that mouth puckering quality, you can even drop it to a third cup and really let the blackcurrant shine.

Storage And Serving Ideas

Once frozen, these will keep beautifully for at least a month, though they've never lasted that long in my house. I like to unmold them all at once and wrap each individually in parchment paper, then store them in a freezer bag so they're ready to grab whenever the mood strikes. Sometimes I'll crumble one into sparkling water for the most refreshing summer float you've ever had.

• Run your popsicle molds under warm water for ten seconds before attempting to remove them
• Wrap individual popsicles in parchment paper if you're freezing them after unmolding
• These are best eaten within a month for optimal texture and flavor

Save

There's something so satisfying about making your own frozen treats, knowing exactly what went into them, watching faces light up when that first tart, sweet, cold bite hits. Summer deserves this kind of simplicity.

Recipe FAQs

→ How long do black currant popsicles take to freeze?

Allow at least 4 hours for the popsicles to freeze completely. For best results, leave them overnight to ensure they're fully set before unmolding.

→ Can I use fresh blackcurrants instead of juice?

Yes, you can puree fresh or frozen blackcurrants and strain them to make your own juice. Simmer 2 cups of berries with 1/4 cup water for 5 minutes, then press through a fine mesh sieve.

→ What's the best way to unmold popsicles?

Run the outside of each mold under warm water for 15-20 seconds. Gently wiggle the stick and pull straight up. If stubborn, repeat the warm water process.

→ How should I store these popsicles?

Once frozen, remove popsicles from molds and wrap individually in plastic wrap or parchment paper. Store in an airtight container in the freezer for up to 2 months.

→ Can I reduce the sugar content?

Absolutely. Reduce sugar to 1/3 cup for a more tart flavor, or substitute with honey, maple syrup, or agave nectar. You can also use a natural sweetener like stevia.

→ What variations can I try?

Add fresh mint leaves for extra freshness, blend in other berries like raspberries or blueberries, or stir in Greek yogurt before freezing for a creamier texture.