Save My neighbor handed me a jar of homemade blackcurrant juice last July, apologizing because her garden had overproduced again. I stood in my kitchen holding that deep purple bottle, and instead of making jam like everyone suggests, I thought: why not popsicles? That first afternoon, watching my kids pull those jewel-toned treats from the freezer, their tongues turning dark purple as they licked, I realized I'd stumbled onto something better than the grocery store versions ever could be.
I made a batch during a heat wave when three neighborhood kids appeared on my porch asking if I had anything cold. Handing each of them a popsicle felt like being a minor hero, especially when one girl said it tasted like summer in a different country. Her mom came over later and asked for the recipe, which meant I'd officially created something worth sharing.
Ingredients
- Blackcurrant juice (unsweetened, 2 cups): This is your star player, and using unsweetened juice means you control the sweetness level instead of getting an overly sugary product.
- Granulated sugar (1/2 cup): It dissolves cleanly into the juice when warmed, creating a syrup that freezes smooth without icy crystals forming.
- Lemon juice (2 tablespoons, freshly squeezed): This brightens the blackcurrant flavor so it doesn't taste one-dimensional, and the acidity keeps things tasting fresh.
- Whole blackcurrants (1/4 cup, optional): If you can find them fresh or frozen, they add little bursts of texture and make each popsicle feel special.
Instructions
- Warm the juice and sugar together:
- Pour the blackcurrant juice and sugar into a small saucepan and turn the heat to medium. Stir gently as the mixture warms, and you'll feel the sugar crystals disappear beneath your spoon in about three to five minutes. The key is keeping the heat low enough that you're warming it rather than cooking it, which preserves that bright flavor.
- Cool everything down and add the lemon:
- Once the sugar is completely dissolved, remove the pan from heat and stir in the fresh lemon juice. Let it sit until it reaches room temperature, which takes about fifteen to twenty minutes and gives you time to prep your molds.
- Set up your molds with berries:
- If you're using whole blackcurrants, divide them evenly among your popsicle molds so each one gets a surprise bite of fruit. This step is optional but transforms the popsicles from simple to interesting.
- Fill and freeze:
- Pour the cooled mixture carefully into each mold, leaving about a quarter inch of space at the top because the mixture will expand slightly as it freezes. Insert your popsicle sticks and slide the whole tray into the freezer.
- Wait patiently:
- This is the hardest part, honestly, but give them at least four hours to freeze solid. You can make these the night before an event, which is what I always do now.
- Release them gently:
- When you're ready to eat them, hold each mold under warm running water for just a few seconds to loosen the edges. Gentle tugging should slide the popsicle right out without breaking.
Save One afternoon my daughter brought her friend over and they made popsicles together as a project, measuring and pouring with intense concentration. When they pulled them from the freezer hours later, that first shared moment of tasting something they'd created themselves changed how they thought about food. Simple as it sounds, homemade popsicles became the thing they wanted to make every summer after that.
Adjusting for Your Taste
Some people find blackcurrant juice too tart on its own, which is completely valid. If that's you, increase the sugar to two-thirds of a cup or swap some of it for honey, which adds a gentle floral note. You can also dilute the juice slightly with water if you want something less intense, though I'd suggest tasting before you freeze so you can adjust.
Flavor Variations That Work
Once you've made these once, you'll start thinking of ways to play with them. A few torn mint leaves added to the juice before it cools creates something herbaceous and complex. Some people stir in a tiny splash of vanilla extract or even a whisper of rose water, which sounds odd but actually complements blackcurrant beautifully.
Storage and Serving Ideas
Frozen popsicles keep beautifully for up to two weeks if you store them in a freezer bag after they're fully frozen, which keeps them from absorbing freezer odors. They're perfect on their own on a hot day, but I've also seen people crumble them into sparkling water for an instant sorbet situation.
- Make a batch whenever you find blackcurrant juice on sale, because they cost half what store versions do.
- Let them sit at room temperature for two minutes before serving kids, since biting into rock-hard popsicles can be uncomfortable.
- Keep extra sticks on hand because at least one always gets forgotten or breaks during unmolding.
Save There's something quietly satisfying about pulling a homemade popsicle from your freezer on a random Tuesday afternoon. These blackcurrant ones have become my go-to when I want something that feels special but doesn't require any real fuss.
Recipe Guide
- → Can I use fresh black currants instead of juice?
Yes, you can puree fresh or frozen black currants with water and strain to create your own juice. Simmer 2 cups of berries with 1/2 cup water for 5 minutes, then press through a fine mesh sieve. Adjust sugar as needed since fresh berries vary in natural sweetness.
- → How long do these keep in the freezer?
These frozen treats maintain best quality for 2-3 months when stored in airtight molds or transferred to freezer bags. For easiest removal, let molds sit at room temperature for 1-2 minutes before running under warm water.
- → What natural sweeteners work best?
Honey or agave syrup dissolve beautifully in warm juice and add subtle complementary flavors. Maple syrup works too but adds a distinct taste. For sugar-free versions, stevia or monk fruit sweeteners can be used, though the texture may be slightly icier.
- → Can I make these without popsicle molds?
Small paper cups, silicone muffin cups, or even ice cube trays work well as alternatives. Add wooden sticks or small spoons when the mixture is partially frozen (about 1 hour in) to keep them upright. The freezing time remains the same.
- → Why add lemon juice?
Fresh lemon juice brightens the natural tartness of black currants and helps balance the sweetness. It also contains natural acidity which helps the mixture freeze smoother and enhances the berry's deep purple color while adding a refreshing citrus note.